Name: Garlic prawn pizzas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoon vegetable or olive oil; 400 gram frozen peeled uncooked prawns, thawed; 3 clove garlic, thinly sliced; 1 tablespoon finely grated lemon zest; 1/3 cup flat-leaf parsley leaves, torn; 6 small wholemeal pita breads; 1 cup bought basil pesto; 1/2 cup freshly grated parmesan; lemon wedges, to serve

Ingredients

2 tablespoon vegetable or olive oil

400 gram frozen peeled uncooked prawns, thawed

3 clove garlic, thinly sliced

1 tablespoon finely grated lemon zest

1/3 cup flat-leaf parsley leaves, torn

6 small wholemeal pita breads

1 cup bought basil pesto

1/2 cup freshly grated parmesan

lemon wedges, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

2.Heat oil in a medium frying pan over high heat. Add prawns and garlic. Cook, stirring, 1-2 minutes, or until just cooked. Remove pan from heat. Add zest and parsley; stir to combine.

3.Place pita on prepared tray. Spread with basil pesto. Top with prawn mixture. Sprinkle with parmesan. Bake 5 minutes, or until pizza tops are crisp and lightly browned. Season. Cut pizzas in half. Serve with lemon wedges.

Cut the lemon used for grating zest into wedges, then serve with pizzas. For a tasty alteration, add canned artichoke hearts, pitted olives or semi-dried tomatoes to pizzas.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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