Prawn and Zucchini Flatbreads

, from Issue #77. March, 2018
Photography by 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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #123
    Check out our
    latest issue:

    Issue #123

    Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!