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Photo of Garlic prawn pizza by WW

Garlic prawn pizza

7 - 9
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This balanced pizza is filled with colours and flavours that will excite your senses.


Fresh basil

1 cup(s), leaves

Grated parmesan cheese

2 tbs, (finely grated)

Pine nuts

1 tbs, lightly toasted (see tip)


3 clove(s), crushed

Reduced-fat ricotta cheese

100 g, crumbled

Raw peeled prawns

500 g, (bought peeled), deveined

Wholemeal lebanese bread

4 medium, (4 x 80g)

Cherry tomatoes

250 g, halved


3 medium, cut into ribbons


  1. Preheat oven to 200°C or 180°C fan-forced . Reserve 2 tablespoons basil leaves. Process remaining basil with parmesan, pine nuts, one-third of the garlic and half the ricotta in a food processor until pesto is smooth.
  2. Combine prawns and remaining garlic in a small bowl. Season with salt and pepper.
  3. Place each bread on a large baking tray. Spread evenly with pesto. Top with prawns, tomatoes and zucchini. Sprinkle with remaining ricotta.
  4. Bake for 10-12 minutes or until bases are crisp and prawns are cooked through. Cut into wedges and sprinkle with reserved basil to serve.


SERVING SUGGESTION: Mixed salad leaves. TIPS: To toast pine nuts, toss them in a small non-stick frying pan over medium heat until just golden. Use a vegetable peeler or mandolin to cut zucchini into thin ribbons.