Ingredients
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300 g prawns, raw banana prawns peeled, de-veined and cut in half
1 chili, fresh and long and cut into thin rounds
1 tablespoon olive oil, extra virgin
1 cup pesto sauce, basil
1/4 pineapple, ripe, peeled and cored and cut into 3 mm thick fan shaped rounds
250 mozzarella cheese, grated
1/2 cup basil leaves, fresh
Preparation
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Toss the prawns, chili and oil to coat.
Spread pesto evenly over the pizza base.
Arrange the prawn mixture, pineapple and mozeralla evenly over pizza.
Bake in pre-heated oven at 260 degrees C for about 10 minutes or until base is cooked.
Cool 5 minutes then cut into wedges and serve.
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