Spanish prawn and chorizo pizza with coriander and parsley oil
Serves 4
4store bought 35cm pizza bases
1 tablespoon finely chopped coriander leaves
2 tablespoons finely chopped parsley leaves
1 garlic clove, crushed
1 tablespoon lemon juice
2 tablespoons olive oil
1/3 cup passata
½ cup manchego cheese, finely grated
20g baby spinach leaves
6 green prawns, peeled and tails intact
1 air-dried chorizo, sliced
Place coriander, parsley, garlic, lemon juice and oil in a bowl and mix well to combine. Set aside.
Preheat oven to 220°C. Spread pizza bases with passata and sprinkle with manchego. Top with spinach, prawns and chorizo. Season with sea salt and freshly ground black pepper. Bake for 15-20 minutes or until base is golden and crisp and prawns are cooked through.
To serve, drizzle with the coriander and parsley oil
