Prawn and Prosciutto Pizza

Here is a delicious and easy pizza to make using prawns and prosciutto from   I modify the recipe by using tomato puree instead of pizza sauce, and spread a layer of Barilla Pesti alla Genovese pesto sauce over it for extra flavour instead of putting dollops on top.  It makes 2 pizzas and uses only 8 ingredients.  I also often use Lebanese bread as it is cheap, healthy and makes a delicious crunchy thin-crust pizza and sometimes use mozzarella cheese.  Pizza is one of my favourite foods and is quick, easy and nourishing.

Prawn & prosciutto pizza with pesto – January 2011
Recipe by Michelle Southan, Food editor – Australian Good Taste

  • 6 slices prosciutto
  • 24 green prawns, peeled leaving tails intact, de-veined
  • 1/3 cup bought pizza sauce
  • 2 x30cm pizza bases
  • 200g fresh ricotta
  • 80g semi-dried tomatoes
  • 150g baby spinach with cashew and parmesan chunky dip or a good pesto
  • Fresh basil leaves, to serve
  1. Preheat oven to 230C. Cut each prosciutto slice in half crossways, then in half lengthways. Wrap a piece of prosciutto around each prawn.
  2. Spread sauce over pizza bases. Top with the prawns.
  3. Place spoonfuls of the ricotta on top. Bake on two trays – swapping oven shelves halfway through cooking – for 10 minutes. Top with the tomatoes and bake for a further 10 minutes or until the prawns are cooked and the base is crisp.
  4. Place dollops of dip or pesto over the top with basil leaves.

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