Garlic Prawn Pizza

I LOVE Garlic Prawn Pizza! Crispy, crunchy base with tangy sundried tomato pesto and tomato paste, with juicy garlic butter prawns, basil and fetta, oh and a touch of basil pesto. YUM!

Course Dinner

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 394kcal

Author Kim

Ingredients

2 x 84 gram wholemeal lebanese bread
300 grams small prawns/shrimp (head and tail removed)
1 tablespoon butter
2 tablespoons crushed garlic
1 tablespoon sun dried tomato pesto
2 tablespoons tomato paste
¼ cup grated cheese
1 tablespoon basil pesto
¼ cup sun dried tomatoes (diced)
2 teaspoons crumbled feta
handful of fresh basil leaves

Metric - US Customary

Instructions

Preheat oven to 180 degrees C/350 degrees F
Mix 1 tablespoon sun dried tomato pesto with 2 tablespoons tomato paste in a bowl. Spoon the tomato mixture onto evenly over 2 x 84 gram wholemeal lebanese bread.
Use two tablespoons of the ¼ cup grated cheese and divide evenly over each Lebanese bread. Put each on a pizza tray and bake for 10 minutes
Meanwhile, cook 300 grams small prawns/shrimp (head and tail removed). If you have the larger prawns, chop them up so they go further. Heat a wok and add 1 tablespoon butter and 2 tablespoons crushed garlic and toss prawns until they turn translucent. Keep the garlic sauce as you can sprinkle this over the pizza just before serving
When Lebanese breads are finished baking, remove from oven and lay the cooked prawns over, followed by the ¼ cup sun dried tomatoes (diced), 2 teaspoons crumbled feta, and remaining grated cheese.
Dribble 1 tablespoon basil pesto over the pizzas before putting back into the oven. Bake again for another 10 minutes
When pizza is out of oven for the second time, sprinkle a handful of fresh basil leaves over and drizzle the garlic prawn sauce over just before serving.

Notes

Best eaten straight out of the oven
Best eaten the next day for breakfast
Best eaten next day for lunch
Who am I kidding, it's not going to last that long!

Nutrition