Prawn, spinach and tzatziki naan pizza
8
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Bend the rules with this Indian-inspired pizza. Pile the base high with baby spinach and tandoori prawns and serve with a dollop of tzatziki.
Ingredients
Baby spinach
120 g
Raw peeled prawns
200 g
Indian curry paste
2 tsp, (Tandoori)
Tomato passata
⅓ cup(s)
Naan bread
300 g, (4 rounds)
Red onion
½ small, thinly sliced
Cherry tomatoes
12 individual, halved, (120g)
Tzatziki
90 g
Fresh coriander
3 tsp, leaves to serve
Instructions
1
Preheat oven to 220°C or 200°C fan-forced.
2
Place spinach in a heatproof bowl, pour over enough boiling water to cover and set aside for 30 seconds. Rinse under cold running water, drain well then squeeze out as much excess water as possible.
3
Combine prawns and tandoori paste in small bowl.
4
Spread 1 tbs of passata over each naan bread. Top each with spinach, onion, prawns and tomatoes. Place pizzas on 2 large baking trays and bake for 10-12 mins or until bases are crisp.
5
Serve topped with tzatziki and coriander.
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