Prawn, Fetta & Pesto Pizza
with Cheddar & Caramelised Onion
- Gluten
- Wheat
- Milk
- Crustaceans
- Soy
- Sesame
- May contain traces of allergens
This vibrant prawn and veggie pizza is made the Italian way, paying respect to the ingredients and proving that less can often mean more. Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
Ingredients
1
Peeled & Chopped Pumpkin
1
red onion
2
pizza bases
(Contains: Gluten, Wheat; May be present: Soy, Sesame.)
1 packet
pizza sauce
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
basil pesto
(Contains: Milk;)
1 packet
prawns
(Contains: Crustaceans;)
1 bag
spinach & rocket mix
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar (for the onions)
1 tsp
brown sugar
1 drizzle
balsamic vinegar (for the dressing)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini into rounds. • Thinly slice red onion. Set aside. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Lay pizza bases on a flat surface, rough-side down. Spread evenly with pizza sauce using the back of a spoon. • Sprinkle evenly with shredded Cheddar cheese, then top with zucchini and prawns. Crumble over fetta cubes, then drizzle with olive oil. • Bake pizzas directly on a wire rack in oven until cheese is melted and golden, 10-12 minutes (use two wire racks if your pizzas don't fit).
TIP: Placing the pizzas directly on the wire rack helps the bases crisp up.
• While the pizzas are baking, heat a medium frying pan over medium heat with a drizzle of olive oil. • Cook onion, stirring regularly, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar (for the onion), the brown sugar and a dash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Meanwhile, combine spinach & rocket mix with a drizzle of olive oil and balsamic vinegar (for the dressing) in a medium bowl. Season, then toss to coat.
• Top pizzas with basil pesto, caramelised onion and greens. • Slice Cheddar, fetta and basil pesto pizzas. • Divide between plates to serve. Enjoy!
