| | Prawn and pesto pizza
Prawn and pesto pizza
Prawn and pesto pizza 4.3-5 9
  • Calories: 2435 kj
  • Fat: 39g
  • Carbohydrates: 25g

How to Make:

  1. Preheat oven to 220C. Line 2 baking trays with baking paper.
  2. To make rocket pesto, place the rocket, basil, parmesan, pine nuts and garlic in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream.
  3. Place pizza bases on the baking trays. Spread evenly with half the pesto. Arrange the prawns, prosciutto, bocconcini and onion over bases. Bake for 12-15 mins or until golden brown and prawns curl and change colour.
  4. Top pizzas with remaining pesto.
Time for preparing:
15 min.
Servings:
4

Ingredients:

  • 2 Coles Thin & Crispy Medium Pizza Bases
  • 600g fresh prawns or thawed frozen prawns, peeled leaving tails intact, deveined
  • 4 slices prosciutto
  • 80g bocconcini, coarsely torn
  • 1/2 red onion, finely shaved
  • Rocket pesto
  • 60g baby rocket leaves
  • 1/2 cup basil leaves
  • 1/4 cup (20g) parmesan, finely grated
  • 1/4 cup (40g) pine nuts, toasted
  • 1 garlic clove, crushed
  • 1/3 cup (80ml) olive oil
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