Chilli prawn pizza

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 25 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

spray oil

1 (165g) thin pizza base (we used Bazaar)

1 tablespoon oil

2 cloves of garlic, crushed

1 fresh red chilli, chopped and deseeded

1 red onion, diced

12 to 14 prawns, shelled and deveined (200g)

2 tablespoons Mediterranean seasoning paste (we used Gourmet Garden)

2 tablespoons oil free sundried tomatoes, chopped

1 small can tuna in water, drained

1 courgettezucchiniX, peeled into ribbons

4 tablespoons parmesan cheese shavings

2 cups baby spinach leaves

Instructions

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1 Preheat oven to 200°C. Place pizza base on a lightly greased baking tray, stone or pizza pan. Heat oil in a non-stick pan and add garlic, onion and chillies. Cook for 1-2 minutes. Add prawns and cook for 2 minutes until they change colour.

2 Spread base with paste and top with prawns, sundried tomatoes, courgettes and tuna.

3 Top with parmesan, spray with oil. Bake for 10-12 minutes until base is crisp and topping hot. Season with pepper or chilli flakes. Serve with spinach leaves and Warm potato and carrot salad (see tip).

Variations

Make it gluten free: Use a gluten-free base and check Mediterranean spice paste is gluten free.

HFG tip

As this recipe uses a very thin pizza base, make sure you put the pizza on its cooking tray before adding the topping.

Warm potato and carrot salad

Serves 4
Cost per serve $3.10
Time to make 25 minutes

400g small potatoes, sliced
2 carrots, sliced
200g Brussels sprouts, frozen or fresh
4 cups baby spinach leaves
3 spring onions, sliced
1 teaspoon Tuscan seasoning
3 tablespoons balsamic dressing — made with 2 tablespoons balsamic vinegar and 1 tablespoon oil
3 tablespoons flaked almonds, toasted

Step 1 Place potatoes and carrots in a pan of boiling lightly salted water and simmer for 12-14 minutes. Add Brussels sprouts and cook for a further 4 minutes.

Step 2 Drain veg and place in a serving bowl. Add spinach leaves, onions, seasoning and dressing. Toss lightly to coat.

Step 3 Sprinkle with almonds and serve with pizza.

Make it gluten free: Check seasoning is gluten free.

High fibre, dairy free, vegetarian
Energy 710kJ/169cal, protein 6g, total fat 7g, sat fat 1g, carbs 20g, sugars 5g, fibre 6g, sodium 270mg, calcium 100mg, iron 2mg

Nutrition Info (per serve)

Calories 272 cal

Kilojoules 1140 kJ

Protein 22 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 5 g

Dietary fibre 3 g

Sodium 770 mg

Calcium 170 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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