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Ingredients
- 160ml (2/3 cup) passata (tomato pasta sauce)
- 2 x 225g pkt pizza bases
- 2 zucchini
- 16 (about 450g) green prawns, peeled leaving tails intact, deveined
- 120g fresh low-fat ricotta, drained on paper towel
- 20 small fresh basil leaves
Directions
- Reheat oven to 220°C. Place 2 baking trays in oven to heat. Spread the passata evenly over the pizza bases.
- Use a vegetable peeler to slice the zucchini length ways into long, thin ribbons. Place the zucchini on the pizza bases. Arrange the prawns among the zucchini. Crumble the ricotta into large pieces and scatter over the pizzas.
- Remove the baking trays from oven. Place the pizzas on the baking trays and bake in oven, swapping trays halfway through cooking, for 15-20 minutes or until the prawns curl and change colour and the bases are crisp and light brown.
- Scatter the basil over the pizzas and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 67 | |
| Calories from Fat 36 | 54% |
| Total Fat 4.07g | 5% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 35mg | 1% |
| Potassium 280mg | 8% |
| Total Carbs 4.07g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.7g | 1% |
| Protein 4.55g | 7% |
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