Prawn and fetta pizzas
20m prep 20m cook 4 servings
This easy pizza recipe makes use of succulent prawns and pizza sauce, and is ready in under an hour.
568 calories per serve
Allergens: Recipe may contain yeast, sulphites, gluten, wheat and milk.
16 Ingredients
1/2 cup (140g) Leggo’s Pizza Sauce with Garlic, Onion & Herbs
60g pkt Coles Australian Baby Spinach
350g peeled raw prawns, with tails intact
150g fetta, crumbled
1/3 cup (55g) pitted kalamata olives
1 tsp dried chilli flakes (optional)
1/2 red onion, thinly sliced
1 tbsp lemon juice
1/3 cup dill sprigs, coarsely chopped
1/3 cup flat-leaf parsley leaves, chopped
Pizza dough
2 tsp (1 sachet/7g) dried yeast
1/2 tsp caster sugar
3/4 cup (185ml) lukewarm water
Pinch of salt
2 cups (300g) plain flour
2 tbsp extra virgin olive oil
5 Method Steps
To make the pizza dough, combine the yeast, sugar, water and salt in a jug. Set aside for 5 mins or until slightly frothy.
Place the flour in a large bowl and make a well in the centre. Add yeast mixture and oil. Use a wooden spoon to stir until well combined. Turn dough onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.
Preheat oven to 200°C. Lightly grease 2 baking trays. Punch down the dough. Divide into 2 even portions. Roll out each portion on a lightly floured surface to a 35cm x 20cm oval shape. Place on the prepared trays.
Spread the bases with Leggo’s Pizza Sauce, leaving a 2cm border. Top with the spinach, prawns, fetta and olives. Sprinkle with the chilli, if using. Bake for 15-20 mins or until the bases are golden brown and cooked underneath.
Meanwhile, combine onion and lemon juice in a bowl. Set aside for 10 mins to soak. Add dill and parsley and toss to combine. Serve pizzas topped with onion mixture.
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