Method

• 1.
  For the roti pizza bases, place 1 cup (250ml) warm water, sugar, 1 tsp fine salt and condensed milk in a jug and stir to combine. Place flour in a large bowl, make a well in the centre and add the condensed milk mixture. Use your hands to combine until a dough forms.
• 2.
  Lightly dust your work surface with extra flour, turn out the dough and knead for 5 minutes, or until you have a smooth ball (or you can use a stand mixer fitted with a dough hook). Transfer to a clean bowl and set aside uncovered at room temperature for 20-30 minutes, or until dough bounces back when pressed.
• 3.
  Meanwhile, make the sauce. Place all ingredients in a medium saucepan and bring to a simmer over medium-low heat. Cook for 8-10 minutes, until reduced by half. Using a handheld blender, whiz sauce until smooth, then transfer to a heatproof bowl and set aside in the fridge to chill.
• 4.
  Knead the dough until the dough bounces back when pressed with finger. Brush top with ghee, cover with a damp tea towel and rest for another 30-40 minutes.
• 5.
  Preheat oven to 250°C/230°C fan-forced. Line a large baking tray with baking paper.
• 6.
  On a lightly floured work surface, tip out the dough and divide into 5 portions (about 150g each). Roll each portion into a rough 25cm circle and place on baking tray with a sheet of baking paper in between each (see note).
• 7.
  To assemble, place a base on a baking tray lightly brushed with ghee. Spread some sauce evenly over the base, then scatter with some prawns, onion, pineapple and chilli, and finish with mozzarella. Bake for 8-10 minutes or until pizza is golden on top and base is partially cooked. Slide pizza into a non-stick frypan and cook for 1-2 minutes to crisp up the base. Repeat with remaining bases and toppings to make 5 pizzas.
• 8.
  Sprinkle with coriander and cut into slices to serve.