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!
300grams/ 0.75 lb. Small prawns/shrimp(head and tail removed)
1tablespoonbutter
2tablespoonsCrushed Garlic
1tablespoonsSun Dried Tomato Pesto
2tablespoonsTomato Paste
¼cupLow Fat Grated Cheese
1tablespoonBasil Pesto
¼cupSun Dried Tomatoes(diced)
2teaspoonsCrumbled Feta
Handful of fresh basil leaves
Instructions
Preheat oven to 180 degrees C/350 degrees F
Mix the sundried tomato pesto with the tomato paste in a bowl
Spoon the tomato mixture onto evenly over both the Lebanese breads
Use two tablespoons of the allocated low fat grated cheese and divide evenly over each Lebanese bread
Put each on a pizza tray and bake for 10 minutes
Meanwhile, cook the garlic prawns. If you have the larger prawns, chop them up so they go further. Heat a wok and add the butter and 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 chopped sundried tomatoes, feta, remaining grated cheese.
Add a few dobbs of pesto basil before putting back into the oven
Bake again for another 10 minutes
When pizza is out of oven for the second time, sprinkle a few 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!