1/2 papaya, cut into strips
3 rashers bacon, chopped
1/2 sliced capsicum pepper
chopped shallots
sour cream
tomato puree or pizza sauce
cheese (your choice)
buckwheat pizza base (see below)
MARINADE:
1/4 cup olive oil
1/4 cup warm water
1 teaspoon chopped chili pepper
1 teaspoon crushed garlic
1 tablespoon honey
1 tablespoon chopped coriander
pinch ground black pepper
BUCKWHEAT PIZZA BASE
1 1/2 cups plain gluten-free flour
1/2 cup buckwheat flour
8 grams dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
3/4 cups warm water
1 pinch Italian herbs
Mix dry ingredients in a bowl, add warm water and mix to form a soft dough. Knead until smooth and elastic. Cover with glad wrap and leave in a warm place for 20minutes to rise(double in size), then knead again. Place on floured surface and roll out to size desired, it is best to make smaller pizzas as this dough will break when lifting if it is to large, be careful when handling. Put dough onto oiled tray and bake for 8mins at 225 degrees C, than add your favorite toppings and bake another 10mins.
In a medium size bowl dissolve honey in warm water and add the rest of the marinade ingredients. Submerse prawns in marinade and set aside. If making your own base + pizza sauce prepare these now. Cover base with sauce, then cheese. Sprinkle over bacon and capsicum then lay out papaya strips & prawns to ensure each cut piece will have some of each. Spoon a small amount of marinade on top of each prawn and then bake approx 20mins at 200 degrees C (or to base directions) until melted and browned. Cut into slices and garnish with shallots and sour cream to serve.
bacon recipe courtesy of: Gluten Free Family Living on the Gold Coast
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