Little Caesars king Theo Kalogeracos shares some of his favourite pizza recipes from his second cookbook, Theo & Co. Take 2.

RECIPE: Greek Island Prawn Pizza

110g large raw prawns, shelled and de-veined
1/2 garlic clove, chopped
cracked black pepper
90g mozzarella, grated
200g basic pizza dough rolled and ready
20g Kalamata olives, pitted
35g fetta, cubed
60g red capsicum, roasted and skin removed
2 1/2 tbsp traditional tomato pizza sauce
1/2 tsp fresh flat-leaf parsley, chopped
pinch of oregano

3 lemon wedges

Mix the prawns with the garlic and pepper and leave for at least 3 minutes. Preheat oven to 250C for 25 minutes. Spread the mozzarella around the pizza base, with more at the outer edges than the centre. Place the marinated prawns evenly around the pizza, followed by Kalamata olives, fetta and slices of roasted capsicum. Drizzle the pizza sauce over the top of all the ingredients. You will be amazed at the difference in the flavour of this pizza compared with those where the sauce is placed directly on the base. Cook for 7 to 10 minutes at 250C. Remove from the oven and cut into slices. Garnish with chopped flat-leaf parsley, oregano and lemon wedges.