| | Parsley pesto and prawn pizza
Parsley pesto and prawn pizza
Parsley pesto and prawn pizza 4.3-5 9
  • Calories: 2070 kj
  • Fat: 14g
  • Carbohydrates: 4g

How to Make:

  1. Combine water, yeast and sugar in a bowl. Set aside for 10 minutes or until foamy. Place combined flour, dried herbs and salt in a bowl. Make a well in the centre. Stir in yeast mixture and oil. Use hands to bring dough together in bowl.
  2. Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic. Place in a greased bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to prove for 45 minutes or until dough doubles in size.
  3. To make pesto, process parsley, pine nuts and garlic in a food processor until finely chopped. With motor running, add combined juice and oil in a slow, steady stream. Transfer to a bowl.
  4. Preheat oven to 220C. Turn dough onto a floured surface and knead for 1 minute until smooth. Divide in half. Roll each portion into a 30cm disc. Sprinkle 2 baking trays with polenta. Place pizza bases on prepared trays. Spread with pesto. Sprinkle with parmesan. Top with prawns. Bake, swapping trays halfway, for 15 minutes or until prawns are cooked through. Top pizzas with baby rocket. Serve with steamed mixed vegetables.
Time for preparing:
15 min.


  • 400ml warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 1 tsp caster sugar
  • 320g (2 cups) wholemeal flour
  • 300g (2 cups) plain bread flour
  • 1 tsp dried Italian herbs
  • 1/2 tsp salt
  • 1 tbs extra virgin olive oil
  • 3 tsp polenta
  • 40g (1/2 cup) finely grated parmesan
  • 750g medium green prawns, peeled
  • Baby rocket, to serve
  • Parsley pesto
  • 2 cups fresh continental parsley leaves
  • 80g (1/2 cup) pine nuts, toasted
  • 2 small garlic cloves, coarsely chopped
  • 2 tbs lemon juice
  • 2 tbs extra virgin olive oil
  • Steamed vegetables, to serve