Summertime Chilli Prawn Pizza
- Crustaceans
- Gluten
- Wheat
- Milk
- Soy
- Sesame
- May contain traces of allergens
Prawns and December go together like surf and speedos (that is to say, they’re a match made in heaven). A speedy pizza that is in and out of the oven in 10 minutes, they’re also a bit of a detox for hours spent slaving in the kitchen. This chilli oil is a wonderful addition to any meal – hot without overpowering the subtle flavour of the prawns. Yep, we’re pretty proud of this one. We hope you like it too!
Ingredients
200 g
prawns
(Contains: Crustaceans;)
1 clove
garlic
2
pizza bases
(Contains: Gluten, Wheat; May be present: Soy, Sesame.)
2 sachet
tomato paste
2
tomatoes
½
red onion
½ bunch
oregano
½ block
fetta cheese
(Contains: Milk;)
1
birdseye chilli
1 bag
rocket leaves
Not included in your delivery
1.5 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, peel and crush the garlic. Slice the tomatoes, finely slice the red onion, and finely chop the birdseye chilli. Pick the oregano leaves and crumble the fetta cheese. Lastly, wash the rocket leaves and rinse the prawns.
Heat a splash of olive oil in a medium frying pan. Add the prawns and the garlic and cook for 1-2 minutes, or until the prawns just change colour (they will cook further in the oven). Wipe the pan clean.
Place the pizza bases on a flat surface, rough side down, and spread evenly with the tomato paste. Top with the tomato, red onion, oregano, prawns and fetta cheese. Season with salt and pepper.
Place the pizzas in the oven directly on to the wire racks. Cook for 10 minutes or until the bases are crispy.
In the same frying pan, heat the olive oil and the birdseye chilli. Cook for 1 minute or until the chilli has flavoured the oil. Remove from the heat.
To serve, drizzle the pizzas with the chilli oil and top with the fresh rocket leaves.
