Prawn and Cacciatore Pizza with Ricotta, Green Chili & Tomato Salsa
  • Prep time: 20 minutes
  • Calories: 490
This pizza will become a fast favourite in your household, we are sure of it! So simple and quick, but with flavour to boot! We have sourced the cacciatore from Mondo Doro - which comes pre-sliced for your convenience. These guys are local to Perth and have won all sorts of awards for their smallgoods and pork products - once you taste it, you'll see why! Share your glory on Instagram #youplateit
  • 1 Pizza Base
  • 80 Grams of Grated Pizza Cheese
  • 1 50 Gram Pack of Pizza Tomato Paste
  • 150 Grams of Prawns (peeled, tail off)
  • 1 100 Gram Pack of Cacciatore Mild (sliced)
  • 80 Grams of Ricotta (Firm)
  • 1 Garlic Clove
  • 1 Small Bunch of Basil
  • 1 Green Chili
  • 150 Grams of Cherry Tomatoes

Prepare Base:

Preheat oven to 200°C. Wash the fresh produce. Add pizza base to a baking tray. Spread pizza sauce over the base, pick basil leaves (reserving some for step 4) and scatter over sauce. Top with pizza cheese.

Add Toppings:

Peel and finely chop garlic. Pat dry the prawns with paper towel. Scatter prawns over cheese and add as much cacciatore as you wish. Crumble ricotta over to taste (reserving 1 TBS) and top with garlic.

Cook Pizza:

Cook pizza in the oven for 10 to 12 minutes until the base is browned and crisp, or done to your liking.

Prepare Salsa:

While pizza is cooking, finely slice green chili (removing seeds if you want less heat). Cut tomatoes in half and place in a bowl with reserved ricotta, some of the green chili (to taste) and torn basil leaves. Drizzle with 1 TBS of olive oil (extra virgin if you have it) and toss. Season with salt and pepper.

You Plate It:

Remove pizza from the oven and top with sliced chili (to taste). Season with salt and pepper. Cut into slices and serve salsa either on top, or alongside. Enjoy!