For a homemade restaurant style appetiser idea, this prawn and mushroom pizza bread fingers recipe is the best. With a delicious blend of flavour, you can also cook this pizza on the BBQ.
Ingreadient:
- 1 tbs olive oil
- 500g button or cup mushrooms, sliced
- 3 garlic cloves, crushed
- 1 large lemon, rind finely grated, cut into wedges
- 1/3 cup flat-leaf parsley leaves, chopped
- 2/3 cup passatta sauce
- 2 large pizza bases
- 750g green prawns, peeled, deveined, halved
- 50g parmesan, finely grated
Direction:
- Put two trays into the oven. Preheat the oven and trays to 220°C fan forced
- Heat large frying pan over high heat until hot. Add oil and mushrooms, saute 5 minutes until light golden. Add garlic, cook for 1 minute. Remove from the heat, add lemon rind and the parsley. Season
- Spread the passatta over the pizza bases. Top with mushrooms then prawns
- Sprinkle with half the parmesan. Bake for 10 minutes or until bases are crisp and prawns cooked through. Scatter with remaining parmesan. Cut into fingers and serve with lemon wedges
