Prawns and chilli come together in a pizza paradise (that is to say, they’re a match made in heaven). A speedy pizza that is in and out of the oven in 10 minutes, they’re also a bit of a detox for hours spent slaving in the kitchen. This chilli oil is a wonderful addition to any meal – hot but not overpowering. Perfect!
Active Time: 25 mins | Total Time: 10mins | Serves: 4
- 900g. raw, tail-off prawns
- 4 Tomatos
- 2 blocks of feta cheese
- 4 sachet tomato paste
- 2 cloves garlic
- 1 red onion
- 2 bags rocket leaves
- 2 birds-eye chillis
- 4 thin base pizza bases
- 2 tsp dried oregano
- 1 tbs olive oil
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, rinse the prawns and wash the rocket leaves. Peel and crush the garlic. Slice the tomatoes and finely slice the red onion. Finely chop the birdseye chilli and crumble the feta cheese.
Heat a splash of olive oil in a medium frying pan. Add the prawns and the garlic and cook for 1-2 minutes, or until the prawns just change colour (they will cook further in the oven). Wipe the pan clean with the paper towel.
Place the pizza bases on a flat surface, rough side down, and spread each base evenly with the tomato paste. Top with the tomato, red onion, dried oregano, prawns and fetta cheese. Season with salt and pepper.
Place the pizzas in the oven directly on to the wire racks. Cook for 10 minutes or until the bases are crispy.
In the same frying pan, heat the olive oil and the birdseye chilli. Cook for 1 minute or until the chilli has flavoured the oil. Remove from the heat.
To serve, drizzle the pizzas with the chilli oil and top with the fresh rocket leaves.