Prawns, Chilli and Zucchini Pizzette
Photography by Manja Wachsmuth.
When available use a combination of yellow and green zucchini on these individual pizzette.
INGREDIENTS
½ recipe pizza dough
flavoured oil
1/3 cup purchased tomato pasta sauce or passata
2 zucchini
12 large, raw peeled prawns, tail on
1 long red chilli, finely chopped
Parmesan for grating
sea salt and freshly ground pepper
METHOD
Preheat the oven to 225˚C.
Place a pizza stone in the oven and heat for 30 minutes or place a heavy-based oven tray in to heat for 10 minutes
Divide the dough into 4 pieces and form into balls. Roll out to approximately 14 cm circles and place on a large piece of baking paper. Brush with oil then spread with tomato sauce.
Shave the zucchini into long strips with a vegetable peeler then stack together and cut into thin strips. Place in a bowl and toss with a little oil, salt and pepper.
Toss the prawns with a little oil and the chilli.
Divide the zucchini between the bases and top each one with 3 prawns, nestling them into the zucchini. Top with a generous grating of Parmesan, salt and pepper.
Bake for 8-10 minutes until puffed and golden. Makes 4 x 14 cm pizzas
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!