Recipe: Spinach, Prawn and Pesto Pizza
250g pizza dough
500g raw king prawns, peeled and deveined
4 tbsp basil pesto
2 cups baby spinach, rinsed and dried
2 tbsp extra virgin olive oil
2 tbsp minced garlic
1 tbsp lemon juice
1 tsp dried oregano
2 cups mozzarella cheese, grated
1 cup ricotta cheese
1 Preheat the oven to 220C and grease a baking tray.
2 Make up the dough mix according to the package directions and roll to a 30cm round. Place on the baking tray.
3 In a large saucepan, heat the olive oil over medium high heat. Add the garlic and cook for about 1 minute or until fragrant.
4 Add the prawns and cook for about 3 minutes, until pink and cooked through. Add the lemon juice and cook for a further 2 minutes. Remove from the heat.
5 Scatter the prawn, oil and garlic mixture over the base. Add the spinach and oregano and then top with mozzarella.
6 Mix the ricotta with the pesto and place even spoonfuls all over the top, so that the mixture is evenly distributed.
7 Allow the pizza to rest in a warm place for 15 minutes. Bake for 15 to 20 minutes and serve immediately