| | Prawn and fetta pizzas
Prawn and fetta pizzas
Prawn and fetta pizzas 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. To make the pizza dough, combine the yeast, sugar, water and salt in a jug. Set aside for 5 mins or until slightly frothy.
  2. Place the flour in a large bowl and make a well in the centre. Add yeast mixture and oil. Use a wooden spoon to stir until well combined. Turn dough onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.
  3. Preheat oven to 200°C. Lightly grease 2 baking trays. Punch down the dough. Divide into 2 even portions. Roll out each portion on a lightly floured surface to a 35cm x 20cm oval shape. Place on the prepared trays.
  4. Spread the bases with Leggo’s Pizza Sauce, leaving a 2cm border. Top with the spinach, prawns, fetta and olives. Sprinkle with the chilli, if using. Bake for 15-20 mins or until the bases are golden brown and cooked underneath.
  5. Meanwhile, combine onion and lemon juice in a bowl. Set aside for 10 mins to soak. Add dill and parsley and toss to combine. Serve pizzas topped with onion mixture.
Time for preparing:
20 min.


  • 1/2 cup (140g) Leggo’s Pizza Sauce with Garlic, Onion & Herbs
  • 60g pkt Coles Australian Baby Spinach
  • 350g peeled raw prawns, with tails intact
  • 150g fetta, crumbled
  • 1/3 cup (55g) pitted kalamata olives
  • 1 tsp dried chilli flakes (optional)
  • 1/2 red onion, thinly sliced
  • 1 tbs lemon juice
  • 1/3 cup dill sprigs, coarsely chopped
  • 1/3 cup flat-leaf parsley leaves, chopped
  • Pizza dough
  • 2 tsp (1 sachet/7g) dried yeast
  • 1/2 tsp caster sugar
  • 3/4 cup (185ml) lukewarm water
  • Pinch of salt
  • 2 cups (300g) plain flour
  • 2 tbs extra virgin olive oil