Cabernet Merlot

Prawn & Prosciutto Pizza with Pesto

INGREDIENTS:

• 6 slices prosciutto
• 24 green prawns, peeled leaving tails intact, deveined
• 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

METHOD:

Preheat oven to 230C. Cut each prosciutto slice in half crossways, then in half lengthways. Wrap a piece of prosciutto around each prawn.

Spread sauce over pizza bases. Top with the prawns.

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.

Place dollops of dip or pesto over the top with basil leaves.