
It’s pizza o’clock but this time we are doing a flatbread addition! These handheld delights are topped with prawns and mojo verde and taste best when consumed in your PJs, on the couch (or wherever you like to eat your pizza).
1 packet
Cheddar Cheese
(Contains: Milk)
1
Mojo Verde
(May be present: Milk)
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Cucumber
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
1
Red Onion
1 packet
Tomato Paste
1
Red Butter Lettuce
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 drizzle
olive oil
2 tbs
water
1 drizzle
vinegar (balsamic or white wine) (pantry)

• Remove wire racks from oven. Preheat oven to 220°C/200°C fan-forced. • Slice cucumber into half-moons. • Thinly slice red onion (see ingredients). Roughly chop roasted almonds.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add tomato paste and the water, stirring, until combined, 1-2 minutes.

• Lay flatbreads on a flat surface, rough-side down. • Spread mojo verde sauce evenly across flatbreads using the back of a spoon. • Top with prawns and onion, then sprinkle over shredded Cheddar cheese. • Transfer flatbread pizzas to oven wire racks. • Bake until cheese is melted and golden, 10-12 minutes. TIP: Baking the pizza directly on the wire rack helps the base to crisp up. TIP: Place an oven tray underneath the wire rack to catch any drips!

• In a medium bowl, combine red butter lettuce, cucumber and a drizzle of the vinegar and olive oil. Season. Sprinkle over roasted almonds. • Slice prawn and mojo verde flatbread pizzas. • Serve with cucumber salad. Enjoy!