Spanish Prawn and Chorizo Pizza with Coriander and Parsley Oil

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