Serves 2, prep time 10 minutes, cooking time 30-40 minutes
INGREDIENTS
1 tbsp oil, for frying
250g mixed cherry tomatoes
2 large flatbreads
4 tbsp pesto
4 tbsp tomato purée
1 red onion sliced
200g grated mozzarella
2 tsp oregano
250g mixed mushroom
350g king prawns & sundried tomatoes
(For a time saver I’ve bought pre-packed cooked prawns from the deli)
1 tsp cayenne pepper
A drizzle olive oil
Chopped parsley, to serve
METHOD
Preheat the oven to 180˚C. Heat the oil in a pan and gently fry the tomatoes until soft.
Remove from the heat and set to one side.
Line a baking sheet and place a sheet of bread on top, evenly spread a layer of pesto then top with the second bread.
Next, spread over the tomato purée.
Add the red onion, cheese and oregano.
Top with the King Prawns, sundried tomatoes and mushrooms.
Dust with cayenne pepper and drizzle over some olive oil.
Place in the oven for 30-40 minutes.
Serve topped with some freshly chopped parsley.
