Prawns, Chilli and Zucchini Pizzette

, from Issue #47. August, 2015
Photography by Manja Wachsmuth.
Prawns, Chilli and Zucchini Pizzette

When available use a combination of yellow and green zucchini on these individual pizzette.


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


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