Name Ratatouille & prawn pizza


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* 1 quantity Wholemeal Pizza Dough, shaped and ready for topping
* 1 tablespoon vegetable oil

* 2 tablespoons vegetable oil
* 1 large onion, chopped
* 2 cloves garlic, crushed
* 3 small courgettes (zucchini), halved
* 1 small red pepper (capsicum), seeded
* 1 small green pepper (capsicum), seeded
* 1 small yellow pepper (capsicum), seeded
* 250 g (8 oz) aubergine (eggplant), cubed
* 440 g (14 oz) can chopped tomatoes
* 2 tablespoons tomato puree (paste)
* salt and pepper
* 125 g (4 oz) peeled prawns, thawed if frozen
* chopped parsley, to garnish

1. Make the topping. Heat oil in a large saucepan. Add onion and garlic. Cook for 3 minutes, stirring and taking care not to let garlic burn.
2. Cut courgettes (zucchini) and peppers (capsicums) into 1 cm (1/2 in) pieces. Add to pan with aubergine (eggplant). Add tomatoes, tomato puree (paste) and season to taste with salt and pepper. Stir well and cook for 15 minutes until vegetables are cooked and the sauce thickened.
3. Preheat oven to 220C (425F/Gas 7). Prick dough with a fork and brush with oil. Bake in the oven for 15 minutes. Stir prawns into vegetables and spoon on top of dough. Bake for a further 5 minutes. Serve at once sprinkled with chopped parsley.

Serves: 4

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