Prawn, Scallop & Pesto Pizza

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From one of our national supermarkets and their free monthly magazine April '17. I made a half recipe using a smaller pizza (for one person) and cut back on the ingredients but used a pesto I had made a few days earlier for another recipe."

Original recipe yields 4 servings
OK
  • FOR ROCKET PESTO

Nutritional

  • Serving Size: 1 (343.2 g)
  • Calories 593.5
  • Total Fat - 38 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 232.4 mg
  • Sodium - 1800.7 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 2.8 g
  • Sugars - 2.9 g
  • Protein - 39.8 g
  • Calcium - 284.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 220C.

Step 2

Line 2 baking trays with baking paper.

Step 3

To make rocket pesto, place the rocket, basil, parmesan, pine nuts and garlic in a food processor and process until finely chopped and then with the motor running add the oil in a thin and steady stream.

Step 4

Place pizza bases on the baking trays and spread evenly with half the pesto and then arrange prawns, scallops, prosciutto, bocconcini and onion over bases and then bake for 12 to 15 minutes or until golden brown and prawns curl and change colour.

Step 5

Top pizzas with remaining pesto.

Step 6

Serve with extra baby rocket leaves and shaved parmesan if desired.

Tips & Variations


No special items needed.

Tags : Pizza