| | Prawn, zucchini and mint pizza bianca
Prawn, zucchini and mint pizza bianca
Prawn, zucchini and mint pizza bianca 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Marinate the mint in the oil for an hour or so before making the pizza, then strain the mint leaves, reserving the oil. Season the zucchini, brush with a little extra oil and cook on a preheated chargrill pan for about 30 seconds on each side, until tender.
  2. Meanwhile, place a pizza stone or baking tray in your oven. Preheat the oven to the highest temperature (without using any fan-forced function) for at least 20 minutes to get the stone or tray as hot as possible.
  3. Scatter mozzarella evenly over the pizza base, leaving the edges clear to about 3-4cm. Scatter zucchini and prawn halves over the base so that each eventual pizza slice contains some. Bake for 3-5 minutes, until cooked, turning to get an even colour. Remove and drizzle with the mint oil.
Time for preparing:
10 min.


  • 2 tablespoons chopped fresh mint leaves
  • 3 tablespoons extra virgin olive oil, plus extra for brushing
  • 1 zucchini, trimmed, cut lengthways into 3mm-thick slices
  • 150g fior di latte mozzarella, thinly sliced
  • 250g pizza dough (see notes)
  • 4-5 large green king prawns, shelled, deveined and halved lengthways