| | Chilli prawn & pineapple pizzas
Chilli prawn & pineapple pizzas
Chilli prawn & pineapple pizzas 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 200°C and line 2 baking trays with baking paper.
  2. Heat the oil in a large non-stick frypan over medium-low heat. Add the eschalot and garlic, then cook, stirring, for 5-6 minutes until softened. Increase the heat to medium and add the chilli and prawns. Season and cook for 3-4 minutes until the prawns are just cooked. Remove the pan from the heat, then transfer chilli prawns to a plate, using a slotted spoon.
  3. Combine tomato passata and tomato sauce in a bowl, season , then spread half over 1 Lebanese bread. Top with half the chilli prawns, pineapple, capsicum and bocconcini, then season. Repeat with remaining bread, sauce and toppings.
  4. Drain any oil from the pan used to cook the chilli prawns, then use a teaspoon to scatter some of the cooked eschalot and garlic over the pizzas. Place pizzas on the prepared trays and bake for 10-12 minutes until golden and crisp. Remove pizzas from the oven and scatter with peanuts and coriander leaves, then slice and serve immediately.
Time for preparing:
25 min.


  • 1/4 cup (60ml) olive oil
  • 1 eschalot, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 long red chillies, seeds removed, finely chopped
  • 20 green prawns, peeled, deveined
  • 1/2 cup (125ml) tomato passata
  • 2 tablespoons tomato sauce (ketchup)
  • 2 Lebanese breads
  • 1/2 small pineapple, peeled, cored, chopped
  • 1 red capsicum, thinly sliced
  • 12 baby bocconcini, halved
  • Chopped peanuts, to serve
  • Coriander leaves, to serve