Prawn & zucchini pizza

• 160ml (2/3 cup) passata (tomato pasta sauce)
• 2 x 225g pkts Boboli 97.2% fat-free pizza bases
• 2 zucchini
• 16 (about 450g) green prawns, peeled leaving tails intact, deveined
• 120g fresh low-fat ricotta, drained on paper towel
• 20 small fresh basil leaves

1. Preheat oven to 220°C. Place 2 baking trays in oven to heat. Spread the passata evenly over the pizza bases.
2. Use a vegetable peeler to slice the zucchini lengthways into long, thin ribbons. Place the zucchini on the pizza bases. Arrange the prawns among the zucchini. Crumble the ricotta into large pieces and scatter over the pizzas.
3. Remove the baking trays from oven. Place the pizzas on the baking trays and bake in oven, swapping trays halfway through cooking, for 15-20 minutes or until the prawns curl and change colour and the bases are crisp and light brown.
4. Scatter the basil over the pizzas and serve immediately.

Shrimp Pizza

 

Pizza Dough of your choice
1/4 cup basic tomato sauce
6 cooked Jumbo / Large shrimp (Prawns), shelled and deveined – use more if they are smaller
1/2 cup grated mozzarella cheese
1/2 teaspoon ground black pepper
1 teaspoon grated lime or lemon zest (rind) plus additional zest for garnish

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface and arrange the shrimp and mozzarella over the top.
6. Sprinkle with the black pepper and zest.
7. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.
8. Serve, garnished with the extra zest.