Prawn and pumpkin pizzas

Serves: 4

Time to make: 30 mins

Ingredients

2 x 150g pizza bases
450g pumpkin, peeled and thinly sliced
3 medium-sized onions, thinly sliced
⅓ cup tomato paste
12 medium-sized king prawns, peeled, de-veined
⅓ cup low-fat Greek-style yoghurt
1 cup fresh coriandercilantroX
2 Lebanese cucumbers, halved, thinly sliced
4 cups baby mesclun salad greens
4 tablespoons vinaigrette (made with 2 parts balsamic vinegar and 1 part olive oil)

Instructions

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1 Preheat oven to 240°C. Line 3 baking trays with baking paper. Place pizza bases on 2 of the prepared baking trays.

2 Place pumpkin slices, in a single layer, on remaining tray. Spray pumpkin with oil and bake for 15-20 minutes or until tender and golden.

3 Meanwhile, set a large non-stick frying pan over a medium heat and spray with oil. Cook onions, stirring, for 10-15 minutes or until golden and caramelised.

4 Spread tomato paste on pizza bases then top with roasted pumpkin, onions and prawns. Bake for 8-10 minutes or until prawns are pink and cooked through.

5 Combine yoghurt and 2 tablespoons water in a small bowl. Drizzle pizzas with yoghurt mixture then scatter with half of the coriander.

6 Place cucumbers, salad greens and remaining coriander in a medium-sized salad bowl. Toss lightly. Serve pizza slices with salad.

Variations

Make it gluten free: Use gluten-free pizza bases or flatbread. Check tomato paste and Greek-style yoghurt are gluten free.

Nutrition Info (per serve)

Calories 415 cal

Kilojoules 1740 kJ

Protein 24 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 60 g

Sugar 16 g

Dietary fibre 9 g

Sodium 670 mg

Calcium 240 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.