Put a gourmet twist on your traditional pizza by adding plump prawns and punchy pesto – great for a casual weekend meal at home. One of many recipes available in the April edition of Coles Magazine.
2 Coles Thin & Crispy Medium Pizza Bases
600g fresh or thawed frozen prawns, peeled leaving tails intact, deveined
4 slices prosciutto
80g bocconcini, coarsely torn
1/2 red onion, finely shaved
60g baby rocket leaves
1/2 cup basil leaves
1/4 cup (20g) parmesan, finely grated
1/4 cup (40g) pine nuts, toasted
1 garlic clove, crushed
1/3 cup (80ml) olive oil
- Preheat oven to 220C. Line two baking trays with baking paper.
- To make rocket pesto, place the rocket, basil, Parmesan, pine nuts and garlic in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream.
- Place pizza bases on the baking trays. Spread evenly with half the pesto. Arrange the prawns, prosciutto, bocconcini and onion over bases. Bake for 12-15 mins or until golden brown and prawns curl and change colour.
- Top pizzas with remaining pesto.
More cooking inspiration with Coles
Check out this month’s Coles Magazine, available free in store or by download at www.coles.com.au/magazine.