Persian Pizzas: Topping 3

Name: Persian Pizzas: Topping 3
Cuisine: Iran
Ingredients: juice of 2 lemons; ¼ teaspoon saffron, steeped in boiling water; salt and pepper; 4 cloves garlic, peeled and chopped; ¼ teaspoon saffron, steeped in boiling water; salt and pepper; bunch of fresh spinach, washed; 4 scallops, halved; about 20 fat, raw prawns; handful fresh dill, washed and chopped; tomato sauce comprising 1 tablespoon each of Patent Persepolis Tomato Sauce, tomato purée and chopped tinned tomatoes; tomato sauce comprising 1 tablespoon each of Patent Persepolis Tomato Sauce, tomato purée and chopped tinned tomatoes; tomato sauce comprising 1 tablespoon each of Patent Persepolis Tomato Sauce, tomato purée and chopped tinned tomatoes; butter; 1 teaspoon caviar or other roe (optional, but really fun on a pizza of all things); handful grated mozzarella; approximately 20 black olives; tomato sauce comprising 1 tablespoon each of Patent Persepolis Tomato Sauce, tomato purée and chopped tinned tomatoes; 1 teaspoon caviar or other roe (optional, but really fun on a pizza of all things); 1 teaspoon caviar or other roe (optional, but really fun on a pizza of all things)

Preparation info

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

You will need for 2 pizzas:

Ingredients

juice of 2 lemons
¼ teaspoon saffron, steeped in boiling water
sal

Asia
Iran
Starter
Fish course
Pescatarian

Method

Mix the lemon juice with the saffron, seasoning, garlic and dill (retaining a little of this latter for garnish), then pour it over the scallops and prawns as a marinade. Refrigerate for 3–6 hours.

Blanch the spinach in boiling water for 2–3 minutes; drain well. Take the scallops and prawns o