Prawn and pesto pizza
9
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Plain wholemeal flour
⅔ cup(s), (100g)
Plain flour
½ cup(s), (75g)
Dry yeast
1 tsp
Caster sugar
¼ tsp
Olive oil
2 tsp
Raw peeled prawns
300 g, deveined
Garlic
1 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Cherry tomatoes
120 g, halved
Red onion
1 small, finely shopped
Zucchini
1 small, thinly sliced
Basil pesto
1 tbs
Bocconcini
100 g, drained, torn
Fresh basil
1 tbs, to garnish
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine flours and pinch of salt in a medium bowl. Make a well in the centre. Add yeast and sugar. Pour in oil and ½ cup (125ml) warm water and mix with a flat-bladed knife until dough sticks together. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth and elastic. Lightly spray a clean bowl with oil. Place dough in bowl and set aside, covered with plastic wrap and a clean tea towel, in a warm place for 30–40 minutes or until dough has doubled in size.
2
Preheat oven to 220°C or 200°C fan-forced. Lightly spray a 36cm pizza tray with oil. Combine prawns, garlic and rind in a bowl.
3
Punch dough down with a fist. Turn onto a lightly floured surface and knead for 30 seconds until smooth. Roll dough out to a 35cm x 20cm rectangle. Lift onto prepared tray.
4
Arrange tomatoes, onion and zucchini over dough. Top with prawn mixture and bake for 20–25 minutes or until base is crisp and golden.
5
Top with pesto and bocconcini. Sprinkle with basil to serve.
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