Skip to main content

Recipe: Prawn and pesto pizza

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.

Serves: Four
Preparation:15 mins
Cooking:15 mins

Ingredients

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

Rocket pesto

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

Method

  1. Preheat oven to 220C. Line two baking trays with baking paper.
  2. 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.
  3. 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.
  4. 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.


Comments are closed.