Prawns, Chilli and Zucchini Pizzette
Photography by Manja Wachsmuth.
When available use a combination of yellow and green zucchini on these individual pizzette.
INGREDIENTS
½ recipe pizza dough
flavoured oil
1/3 cup purchased tomato pasta sauce or passata
2 zucchini
12 large, raw peeled prawns, tail on
1 long red chilli, finely chopped
Parmesan for grating
sea salt and freshly ground pepper
METHOD
Preheat the oven to 225˚C.
Place a pizza stone in the oven and heat for 30 minutes or place a heavy-based oven tray in to heat for 10 minutes
Divide the dough into 4 pieces and form into balls. Roll out to approximately 14 cm circles and place on a large piece of baking paper. Brush with oil then spread with tomato sauce.
Shave the zucchini into long strips with a vegetable peeler then stack together and cut into thin strips. Place in a bowl and toss with a little oil, salt and pepper.
Toss the prawns with a little oil and the chilli.
Divide the zucchini between the bases and top each one with 3 prawns, nestling them into the zucchini. Top with a generous grating of Parmesan, salt and pepper.
Bake for 8-10 minutes until puffed and golden. Makes 4 x 14 cm pizzas
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!