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Prawn and pesto pizza

Prawn and pesto pizza

Total Time
1 hr 10 min
20 min
20 min


Plain wholemeal flour

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


1 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Cherry tomatoes

120 g, halved

Red onion

1 small, finely shopped


1 small, thinly sliced

Basil pesto

1 tbs


100 g, drained, torn

Fresh basil

1 tbs, to garnish

Oil spray

2 x 3 second spray(s)


  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.


SERVING SUGGESTION: Baby cos lettuce, drizzled with ¼ cup (60ml) fat-free Italian dressing. TIPS: • Cook’s notes: To remove excess moisture, drain cut tomatoes and zucchini on paper towel until ready to use. • Add it: 2 tbs basil pesto spread over base in Step 3. • Swap it: Bocconcini for 1 cup (100g) grated reduced-fat mozzarella cheese added in Step 4.