Make the dough the day before. Put the
bread mix in a large bowl. Combine the
oil with the warm water in a jug, then tip
onto the mix. Stir to a soft dough and set
aside for 5 mins.
Flour the work surface and your hands
well, then knead the dough for 5 mins until
springy and smooth. Squish some oil
around in a large food bag, then pop in the
dough and tie the top, leaving the dough
room to grow. Leave to rise in the fridge.
To make the sauce, simply stir the
ingredients together. When ready to
cook, heat the oven as high as it will go.
Dust a large baking sheet and the work
surface with a little flour. Split the dough
into 2 equal pieces. (Do not knead it or it
will become too springy.) Roll the dough
into large slipper shapes, about 30cm
long. Lift onto the baking sheet.
Spread the sauce over the pizzas, then
scatter with small dollops of mascarpone,
the Parmesan, cherry tomatoes, prawns,
rosemary, chilli flakes, olives and plenty
of seasoning. Drizzle with a little oil. Bake
the pizzas for 10-13 mins until the base
is crisp and golden, the prawns cooked
through and the cheese bubbling. Transfer
to a board and serve straight away.