For a great finger food option you can make these zucchini bases even smaller and serve them topped with just one prawn.
INGREDIENTS
3 medium zucchini, grated
1 teaspoon salt
½ cup ground almonds
½ cup freshly grated parmesan
1 teaspoon ground cumin
1 clove garlic, crushed
1 large egg, size 7, beaten
sea salt and ground pepper
Topping
olive oil
2 cloves garlic, crushed
12 large raw, peeled, tail-on prawns
¼ cup sliced piquillo peppers
good handful baby spinach leaves
basil pesto, to drizzle
METHOD
Preheat the oven to 160°C fan bake.
Place a flat baking tray into the oven to preheat.
Put the grated zucchini in a colander and toss with the salt. Leave to drain for 20 minutes.
Spread the zucchini out on a clean tea towel and roll up. Twist tightly to remove all the liquid from the zucchini.
Place in a bowl and toss with the almonds, parmesan and cumin.
Add the garlic and egg, season well and stir everything together.
Tip on to a large sheet of baking paper and divide into four. Shape into 12cm circles.
Slide the hot tray under the baking paper and bake for 25 minutes until golden and firm.
Topping: Heat the oil in a sauté pan. Add the garlic and prawns, season and sauté until just cooked through. Add the sliced peppers and toss together.
To serve: Place a few spinach leaves on each pizza and top with the prawns and peppers. Drizzle with a little pesto and serve immediately. Makes 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
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.