Garlic prawn pizza with rocket pesto

Ready in 25 minutes, this low-cost finger food is easy to make and packed with fibre!

Serves: 4

Time to make: 25 mins

Ingredients

400g pumpkin, peeled, cut into 1cm dice
1 teaspoon sweet paprika
120g rocketarugulaX and baby spinach leaves
½ cup sunflower seeds
2 tablepoons olive oil
4 wholegrain wraps
260g frozen garlic prawns, thawed
1 large tomato, cut into thin wedges
40g cheese, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Preheat oven to 210°C. Line a large baking tray with baking paper. Place pumpkin in a single layer on prepared tray. Sprinkle over paprika, lightly spray with oil and bake for 10–12 minutes or until just golden and softened.

2 Meanwhile, place two thirds of the rocket and baby spinach in a food processor. Add seeds, olive oil and ½ cup water and process until smooth. Season with freshly ground black pepper.

3 Place wraps on a baking tray. Spread with rocket pesto, then top with prawns, pumpkin and tomato. Sprinkle over cheese and bake for 2 minutes or until cheese is melted and prawns are cooked. Serve pizzas with remaining leaves on the side.

Nutrition Info (per serve)

Calories 522 cal

Kilojoules 2182 kJ

Protein 23.8 g

Total fat 29 g

Saturated fat 9 g

Carbohydrates 37.9 g

Sugar 9.2 g

Dietary fibre 8.2 g

Sodium 848 mg

Calcium 235 mg

Iron 2.5 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.