CAJUN PRAWN PIZZA
Spice and all things nice give this seafood pizza some extra bite.
PREP TIME: 15 MINS
COOK TIME: 20 MINS
SERVES 4 (AS A LIGHT MEAL)
Base
200g wholemeal plain flour, plus
extra for kneading, if necessary 1 tsp dried yeast
150ml lukewarm water
2 tsp olive oil, plus extra for oiling
hands
Topping
1 Tbsp olive oil
2 large sticks celery, finely
chopped
1 yellow or green capsicum, finely
chopped
½ x 400g can no-added-salt
chopped tomatoes
1 tsp smoked paprika
165g small peeled green prawns
(see Cook’s Tips)
3 Tbsp chopped coriander
1 tsp Cajun spice mix
30g rocket leaves, to serve
1 Preheat oven to 200°C (fanforced). Put flour and yeast in a large bowl. Add the water and 2 tsp oil. Use a flat-bladed knife to mix until mixture comes together to form a soft dough. Turn out onto a lightly floured surface and knead until smooth. Return to the bowl and cover with a clean tea towel. Set aside to rest while making the topping. 2 Heat oil in a large non-stick frying pan over medium heat. Add celery and capsicum. Cook, stirring occasionally, for 8 minutes, or until vegetables soften. Stir in tomatoes and paprika. Cook, stirring often, for 2 minutes. Remove pan from heat and stir in prawns. Set aside.
3 Spray two baking trays with cooking spray. Cut dough in half and use lightly oiled hands to shape each piece into a 25cm round. Place on oiled trays. Spread each base with half the prawn mix. Scatter over coriander and Cajun spice. Bake for 10 minutes or until base is cooked through. Top with rocket leaves and serve.
COOK’S TIPS
• You will need about 350g unpeeled green prawns to get this weight.
• If you like, you can toss rocket leaves with a little fresh lemon juice or balsamic vinegar before placing on top of pizza.