Healthier Prawn & Dill Pizza

11 Ingredients

Number of servings

4

2 large wholemeal Lebanese bread rounds
1/3 cup no-added-salt tomato paste
1 cup shredded light tasty cheese
1 small red onion, cut into thin wedges
2 zucchini, grated, excess liquid removed
500grams large uncooked prawns
2 cloves garlic, sliced
188grams light smooth ricotta
120grams baby rocket leaf
1/4 bunch dill, sprigs picked
5milliliter extra virgin olive oil cooking spray

Description

Jazz up pizza night with this nutritionally approved prawn, ricotta and dill recipe that uses wholemeal Lebanese bread rounds for a light, crispy pizza base.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Place bread on pizza trays. Spread with tomato paste. Top each with 2 tbs cheese, then onion and zucchini, then another 2 tbs cheese. Bake for 8 minutes, or until pizza bases are slightly crispy and cheese has melted. Remove from oven.

Step 2 of 4

Meanwhile, peel and devein prawns, leaving tails intact. Spray prawns with oil. Heat a large non-stick frying pan over medium-high heat. Cook prawns and garlic, stirring, for 3 minutes or until prawns have curled and changed colour.

Step 3 of 4

Reduce oven temperature to 180°C/160°C fan-forced. Arrange prawns on pizzas. Top with ricotta and remaining cheese. Bake for a further 5 minutes or until cheese is golden-brown. Remove pizzas from oven.

Step 4 of 4

Place pizzas on serving plates. Top with rocket and dill. Cut into slices and serve.