Prawn and Cacciatore Pizza with Ricotta, Green Chili & Tomato Salsa
- Prep time: 20 minutes
- Calories: 490
- 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!