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Grilled Pizza with Prawns, Cherry Tomatoes and Arugula

Serves 6
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Chef Brian Streeter shows us how to prepare a pizza grilled on the BBQ and topped with prawns, cherry tomatoes and arugula-Paired with Cakebread Cellars Sauvignon Blanc, a perfect summer BBQ idea.


Pizza Dough:
2 ½ c. all purpose unbleached flour
2 c. durum flour
1 pkg. dry yeast
2 tsp. salt
1 T. olive oil
1 ¾ c. water, about 75 F

Tomato sauce:
2 T. extra virgin olive oil
2 cloves garlic, minced
¼ tsp. crushed red pepper flakes
1 ½ lbs. ripe plum tomatoes, peeled, seeded, and diced
1 sprig fresh basil
Kosher salt

2 T. extra virgin olive oil, plus additional for brushing
2 cloves garlic, minced
Pinch chili flakes
1 lb large prawns, peeled, deveined, and cut in half lengthwise
¼ c. Cakebread Sauvignon Blanc
1 T. flat-leaf parsley, chopped
2 c. cherry tomatoes, halved
10 oz. mozzarella cheese, grated
¼ c. fresh basil, chopped
1 c. arugula, washed and dried

Pizza Dough:

Mix together all the ingredients, except the water, in bowl of a heavy duty electric mixer, with the dough hook attachment. Add the water and mix until dough pulls together and forms a ball. Remove from work bowl and finish kneading by hand on a lightly floured work surface, until dough is smooth and elastic, about 5 minutes. Place in a lightly oiled bowl and cover with plastic wrap. Set aside and allow to rise until double in volume, about 1 hour. Punch down and divide into 6 balls.* Set on a floured sheet tray, cover with plastic wrap and refrigerate until you are ready to make pizza.

  • for small individual pizzas.

Tomato Sauce and Toppings:

To make the tomato sauce: Combine the olive oil, garlic, and red pepper in a saucepan. Cook over medium heat for 1 minute. Add the tomatoes, sprig of basil and a pinch of salt. Simmer for 15 to 20 minutes, until thick. Pass though a food mill or leave as is for a rougher consistency.

Peel the prawns, devein and slice in half lengthwise. Heat the 2 tablespoons olive oil, garlic and chili flakes together in a large nonstick sauté pan over high heat. Add the prawns and toss to evenly coat in the oil. Add the white wine and parsley and cook for 2 to 3 minutes, until the prawns become opaque, stirring frequently. Set aside.

On a floured surface, flatten a ball of dough using the palm of your hand. With your fingers or rolling pin work the dough into a thin round disk. Brush surface with olive oil and place on the grill, oil side down. Cook for approximately 1-2 minutes to brown the underside. Brush the top side with olive oil and using a pair of tongs, turn the pizza over. Working quickly spread a little tomato sauce over the pizza. Top with a handful of cherry tomatoes, the prawns and the grated cheese. Place the lid on the grill and cook for 1 to 2 minutes to brown the underside and melt the cheese on top. Remove from the grill and tear some basil over the top as well as a small handful of arugula. Cut the pizza into slices and serve, and then continue making pizzas with the remaining dough.

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