Little prawn pizzas with avocado and lime
These super-quick pizzas can be made on the spot, rolled out and pan-fried, almost like little pita breads. They are best served on the same day.
Photo: Marina Oliphant
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- 180g self-raising flour
- 1tbsp grated parmesan
- tsp salt
- 2tbsp olive oil
- 100ml milk
- Oil for frying
- 1 avocado
- 1tbsp lime or lemon juice
- Sea salt and black pepper
- 30 small or school prawns, cooked
- 2tbsp coriander leaves
- 100g fetta
- Tabasco for serving
Mix flour, parmesan and salt in a bowl. Add olive oil and milk and bring the mixture together with your fingers until it forms a dough.
Knead on a floured bench until smooth, cover and keep in a cool place (you can do up to this point ahead of time). Take a walnut-sized pinch of the dough and roll into a ball.
Roll it out on a floured bench into a rough oval. Heat oneteaspoon of oil in a small frypan and cook pizza over medium heat for twominutes on each side, until golden and slightly puffy. Repeat until you have enough for your guests.
Peel and stone avocado and roughly crush with a fork, adding lime juice, sea salt and black pepper. Spread avocado on each pizza and pile prawns on top.
uck in coriander leaves and scatter with crumbled fetta and pepper. Add a drop of Tabasco, or serve with the bottle for your guests to add.