Ingredients
- 2 thin (200 grams) pizza crusts (two x 100 grams each thin medium pizza bases/crusts)
- 600 grams shrimp (fresh and thawed frozen prawns, peeled leaving tails intact (if you wish I don't, deveined)
- 100 grams scallops (5 large scallops cut in half to give you 10 discs)
- 4 slices (100 grams) prosciutto ham
- 80 grams bocconcini, coarsely torn
- 115 grams red onion (1/2 onion, finely shaved)
- FOR ROCKET PESTO
- 60 grams rocket leaves (baby)
- 1/2 cup basil leaves
- 20 grams Parmesan cheese (finely grated, 1/4 cup)
- 40 grams pine nuts (toasted, 1/4 cup)
- 1 garlic clove, minced
- 1/3 cup olive oil (80ml)
How to Make
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Step 1: Preheat oven to 220C.
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Step 2: Line 2 baking trays with baking paper.
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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.
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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.
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Step 5: Top pizzas with remaining pesto.
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Step 6: Serve with extra baby rocket leaves and shaved parmesan if desired.
We hope you enjoy this recipe!
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