Prawn, Roasted Capsicum & Pesto Pizza

5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #30027

July 24, 2018



"From our Sunday newspaper The Sunday Times. Times are estimated. I have also made a couple of changes to suit more what I had on hand."

Original is 4 servings

Nutritional

  • Serving Size: 1 (288.4 g)
  • Calories 411.4
  • Total Fat - 15.4 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 193.3 mg
  • Sodium - 1553.9 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 3.6 g
  • Sugars - 3.3 g
  • Protein - 35.6 g
  • Calcium - 289.2 mg
  • Iron - 3.5 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat the oven to 250C and place 2 baking trays in it to preheat.

Step 2

Spread the passata over the bases and divide the bocconcini, capsicum, prawns and mussels if using between the bases, then bake for 10 minutes or until the prawns change colour and top with dollops of the pesto to serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the prawns, make sure to look for ones that are bright in colour and have a fresh, sweet smell.
  • If using mussels, make sure to check that they are still alive before using them in the recipe.

  • Substitute the tomato passata with tomato sauce - this substitution is beneficial as it will provide a thicker and more flavorful base for the pizza, and will be easier to spread compared to the passata.
  • Substitute the mussels with canned tuna - this substitution is beneficial as it will provide a more affordable and accessible ingredient for the pizza, and will still provide a good source of protein.

Vegetarian Option Replace the prawns and mussels with a mix of mushrooms, zucchini, eggplant, and onion. Roast the vegetables in the oven before adding them to the pizza.



Roasted Broccoli with Garlic: This delicious side dish is the perfect accompaniment to the Prawn, Roasted Capsicum & Pesto Pizza. The roasted broccoli is packed with flavor from the garlic and a hint of lemon, making it a great complement to the pizza's bold flavors. It's also a great way to add some extra vegetables to your meal.


Roasted Potatoes with Rosemary: Roasted potatoes are a great side dish to serve with the Prawn, Roasted Capsicum & Pesto Pizza. They are full of flavor from the rosemary and a hint of garlic, making them a great complement to the bold flavors of the pizza. They are also a great way to add some extra carbohydrates to the meal.




FAQ

Q: What is the best way to roast the capsicum?

A: Preheat the oven to 250C and roast the capsicum for 10 minutes or until the edges are lightly charred. Then slice the capsicum and add it to the pizza.



Q: How long do I need to cook a pizza?

A: It depends on the type of pizza you are making. Generally, thin crust pizzas take about 8-10 minutes to cook while thicker crust pizzas may take up to 15 minutes. Always check the pizza for doneness before taking it out of the oven.

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Fun facts:

Fun Fact 1: The Italian dish, Pizza, was first made in Naples, Italy, in the late 18th century and was a favorite of the Italian Royalty. The recipe for Prawn, Roasted Capsicum & Pesto Pizza is said to be inspired by the Italian Royalty's favorite dish.

Fun Fact 2: Pesto is a popular Italian sauce that was created by a Genoese chef, Giovanni Battista Ratto, in the 19th century. He created it out of basil, garlic, pine nuts, Parmesan cheese and olive oil. This Prawn, Roasted Capsicum & Pesto Pizza recipe uses this classic Italian sauce to add a unique flavor to the dish.