Haloumi, Prawn and Zucchini Pizzas

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs tomato
• 1pcs onion
• 180g haloumi
• 200g peeled prawns
• 50g tomato paste
• 50g red pesto
• 4pcs pita breads
• 20g slivered almonds
• 15ml olive oil
• 15ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Peel the zucchini into ribbons with a vegetable peeler. Slice the tomato. Thinly slice the onion and haloumi.
2. Step 2 — Cook haloumi and prawns
   Heat 1 tbs olive oil (see Make it faster) in a medium frypan over medium-high heat. Cook the haloumi, turning, for 2-3 mins until golden. Remove from the pan. Return the pan to high heat. Add the prawns and cook, stirring, for 2 mins or until almost cooked through. Remove the pan from the heat.
3. Step 3 — Make sauce
   Combine the tomato paste and half the red pesto in a bowl.
4. Step 4 — Bake pizzas
   Put 2 pita* on the lined tray. Spread with the red pesto sauce and top with the tomato, onion, zucchini, haloumi and prawns. Scatter over the almonds and bake for 10-12 mins until golden.
5. Step 5 — Serve up
   Combine the remaining red pesto, 1 tbs mayonnaise and 2 tsp water in a bowl. Cut the pizzas into wedges and drizzle with the red pesto mayo. Enjoy!
6. Step 6 — Make it faster
   Frying the haloumi before adding it to the pizzas gives golden and crispy edges, but if you're short on time just skip this bit. It will still become warm and delicious while the pizzas are baking.

Allergens

Eier, Milch, Crustacean, Almond, Gluten, Sojabohnen, Wheat