A new spin on pizza

Packed with flavour and good for you

Central and North Burnett Times - - EASY EATING - with Do­minique Rizzo More at do­mini­quer­izzo.com

Prawn and basil pizza with cau­li­flower base

Serves 4

IN­GRE­DI­ENTS: 1 cau­li­flower (about 750g) 2 eggs, beaten 2 tbs of chopped pars­ley ½ cup grated parme­san Salt and pep­per 16 large green tiger prawns 1 clove of gar­lic Hand­ful of basil Salt and pep­per Olive oil Quan­tity of mixed salad leaves in­clud­ing baby kale, mes­culin mix 8 span­ish piquillo pep­pers or roasted cap­sicum, sliced (you can pick up the pep­pers at spe­cialty stores and in the su­per­mar­ket)

2 radish or wa­ter­melon radish, very thinly sliced Ex­tra vir­gin olive oil ½ a lemon Ex­tra freshly grated parme­san Quan­tity of good qual­ity pasta sauce

METHOD: For the bases – heat oven to 200 de­grees. Re­move the leaves from the cau­li­flower and trim the stalk end, then cut the cau­li­flower into chunks.

Place some of the chunks of cau­li­flower into a food pro­ces­sor and blitz them to the size of large rice grains.

Flat­ten out the blitzed cau­li­flower loosely on to a tray and bake for 10 min­utes. Al­low the cau­li­flower to cool then place it into a clean piece of muslin, tea towel or cloth and squeeze out as much mois­ture as pos­si­ble. Trans­fer to a clean bowl.

Stir in the egg, chopped pars­ley, parme­san cheese and plenty of sea­son­ing.

Line a bak­ing tray with bak­ing pa­per and grease with oil. Mound the cau­li­flower mix into the cen­tre of the tray, then use a spoon and your hands to spread out into a 15–20cm round. Make it a lit­tle thicker at the edges to cre­ate a “crust”.

Bake for 15–18 min­utes un­til golden brown and start­ing to crisp a lit­tle at the edges. Set the bases aside to cool. You can keep the bases in an air­tight con­tainer in the fridge for up to one week.

To con­struct the pizza – pre­heat the oven to 180 de­grees, place the pizza bases onto a tray lined with bak­ing pa­per, spread over a cou­ple of spoons of the pasta sauce onto each base and bake in the oven for about 10 min­utes or un­til the bases are hot.

Trans­fer the bases to your serv­ing plate. Roughly chop the basil and gar­lic to­gether and sea­son with salt and pep­per.

Heat a large fry­pan on high and driz­zle in a lit­tle olive oil. Sear the peeled prawns for 2 min­utes on each side un­til done, re­move the pan from the heat and toss in the basil and gar­lic toss­ing the prawns to coat.

Dis­trib­ute the cooked prawns among the pizza bases and then toss to­gether the salad of leaves, roast pep­pers and wa­ter­melon radish.

Dress the salad with lemon juice, olive oil and salt and pep­per. Top the prawns with the salad and gar­nish with the ex­tra grated parme­san. Serve with a wedge of lemon.


Cau­li­flower crust makes a healthy pizza base.

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