Garlic prawn pizza
1 cup(s), leaves
Grated parmesan cheese
2 tbs, (finely grated)
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)
250 g, halved
3 medium, cut into ribbons
- 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.
- Combine prawns and remaining garlic in a small bowl. Season with salt and pepper.
- Place each bread on a large baking tray. Spread evenly with pesto. Top with prawns, tomatoes and zucchini. Sprinkle with remaining ricotta.
- 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.