adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chilli prawn & pineapple pizzas
Chilli prawn & pineapple pizzas
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate pizza night with Katie's simple and creative homemade pies, featuring a quick cheat's crust and unique toppings that redefine traditional flavors.
Ingredients:
  • 60ml olive oil
  • 1 eschalot, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 long red chillies, seeds removed, finely chopped
  • 20 green prawns, peeled, deveined
  • 125ml passata
  • 41.60 gm tomato sauce (ketchup)
  • 2 Lebanese breads
  • 1/2 small pineapple, peeled, cored, chopped
  • 1 red capsicum, thinly sliced
  • 12 baby bocconcini, halved
  • Chopped peanuts, to serve
  • Coriander leaves, to serve
Instructions:
  • Preheat your oven to 200°C and prepare 2 baking trays with baking paper.
  • In a large non-stick frypan over medium-low heat, warm the oil. Sauté the eschalot and garlic for 5-6 minutes until softened. Increase the heat to medium, add the chilli and prawns, and cook for 3-4 minutes until prawns are cooked. Using a slotted spoon, transfer the chilli prawns to a plate.
  • Mix together the tomato passata and tomato sauce, season to taste. Spread half of the mixture on one Lebanese bread. Layer half of the chilli prawns, pineapple, capsicum, and bocconcini on top, then season again. Repeat the process with the remaining bread, sauce, and toppings.
  • After cooking the chili prawns, pour out any excess oil from the pan and sprinkle some cooked eschalot and garlic on the pizzas using a teaspoon. Transfer the pizzas to the baking trays and bake for 10-12 minutes until they turn golden and crispy. Once done, take the pizzas out of the oven, top them with peanuts and coriander leaves, then cut and serve right away.

Similar Recipes