Prawn, Scallop & Pesto Pizza

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

Recipe: #27864

August 30, 2017



"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 is 4 servings
  • 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 by Step Method

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


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 check that they are fresh and thawed.
  • Toasting the pine nuts before adding them to the pesto will bring out their flavor.

  • Substitute shrimp for calamari for a more chewy texture. The benefit of this substitution is that the calamari adds a unique texture to the pizza that is not found in the original recipe.
  • Substitute prosciutto ham for bacon for a smokier flavor. The benefit of this substitution is that bacon adds a smoky flavor that complements the other ingredients and enhances the overall flavor of the pizza.

Vegetarian Pesto Pizza Preheat oven to 220C. Line 2 baking trays with baking paper. 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. Place pizza bases on the baking trays and spread evenly with half the pesto and then arrange roasted vegetables, bocconcini and onion over bases and then bake for 12 to 15 minutes or until golden brown and vegetables are tender. Top pizzas with remaining pesto. Serve with extra baby rocket leaves and shaved parmesan if desired.



Tomato and Avocado Salad: This light and flavorful salad is the perfect accompaniment to the Prawn, Scallop & Pesto Pizza. The tomato and avocado provide a nice contrast to the richness of the pizza, and the combination of olive oil, garlic, and lemon juice adds a zesty flavor. Plus, it's a great way to get your veggies in!


Garlic Parmesan Roasted Asparagus: This roasted asparagus dish is the perfect complement to the Prawn, Scallop & Pesto Pizza. The garlic and Parmesan add a delicious cheesy flavor, and the asparagus provides a nice crunchy texture. Roasting the asparagus also intensifies the flavor, making it a great side dish to any meal. Plus, it's a quick and easy way to get your veggies in!




FAQ

Q: How many pizza crusts do I need for this recipe?

A: You will need two thin (200 grams) pizza crusts (two x 100 grams each thin medium pizza bases/crusts).



Q: What is the best way to store pizza dough?

A: The best way to store pizza dough is to wrap it in plastic wrap and place it in the refrigerator for up to 3 days. You can also freeze pizza dough for up to 3 months.

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Fun facts:

The Italian dish pizza is believed to have originated in Naples, Italy. It is said that the first pizza was made for the Italian King Umberto I and Queen Margherita of Savoy in 1889. The pizza was made in the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil) to represent the colors of the Italian flag.

The dish Prawn, Scallop & Pesto Pizza is believed to have originated in the United States. It was first made in the late 1980s by Chef Wolfgang Puck, who is famous for his California-style pizzas. Puck is credited with introducing the combination of seafood and pesto to pizza, which has since become a popular combination in the U.S. and around the world.