Prawn and Zucchini Flatbreads

, from Issue #77, page 94. March, 2018
Photography Manja Wachsmuth.
    Prawn and Zucchini Flatbreads

    You’re bound to have items in your fridge for topping these easy “cheats” pizzas. Keep prawns in your freezer for a tasty meal.

    Serves: 4

    INGREDIENTS

    4 large thin flatbreads (about 25cm)
    olive oil
    sea salt and ground pepper
    Topping
    ¼ cup olive oil
    2 teaspoons dried oregano
    2 cloves garlic, crushed
    1 teaspoon sea salt
    2 medium zucchini, very thinly sliced
    20 large raw peeled prawns
    ½ cup cream cheese
    1 large roasted red capsicum, thinly sliced
    250 grams fresh mozzarella in whey, well drained
    fresh basil, for garnishing
    parmesan, for grating

    METHOD

    Preheat the grill to its highest setting.

    Brush both sides of the flat breads with oil and place in a single layer on a flat baking tray. Grill one side until golden.

    Topping: Combine the oil, oregano, garlic and salt together in a large bowl. Add the zucchini and prawns and toss to coat.

    Spread the uncooked side of the flatbreads with cream cheese.

    Divide the zucchini, prawns and capsicums between the flatbreads. Pat the mozzarella with kitchen towels to remove excess moisture, then rip into pieces and dot over the top along with a grind of pepper.

    Place the tray in the centre of the oven and grill for 5 minutes until lightly golden and the prawns are cooked. Scatter over the basil, top with a good grating of parmesan and serve immediately. Serves 4.

    Cook’s tip:     Don’t have the tray on a high shelf in the oven otherwise the edges of the bread will burn before the prawns are cooked.

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    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.