2019-11-01 Diabetic Living Australia

Cajun prawn pizza

Caramelised onion &

goat’s cheese pizza

CAJUN PRAWN PIZZA
PREP TIME: 15 MINS
COOK TIME: 20 MINS
SERVES 4 (AS A LIGHT MEAL)

Base
200g wholemeal plain flour, plus
extra for kneading, if necessary
1 tsp dried yeast
150ml lukewarm water
2 tsp olive oil, plus extra for oiling
hands

Topping
1 Tbsp olive oil
2 large sticks celery, finely
chopped
1 yellow or green capsicum, finely
chopped
½ x 400g can no-added-salt
chopped tomatoes
1 tsp smoked paprika
165g small peeled green prawns
(see Cook’s Tips)
3 Tbsp chopped coriander
1 tsp Cajun spice mix
30g rocket leaves, to serve

1 Preheat oven to 200°C (fan-
forced). Put flour and yeast in a
large bowl. Add the water and
2 tsp oil. Use a flat-bladed knife
to mix until mixture comes
together to form a soft dough.
Turn out onto a lightly floured
surface and knead until smooth.
Return to the bowl and cover with
a clean tea towel. Set aside to rest
while making the topping.

2 Heat oil in a large non-stick

frying pan over medium heat. Add

celery and capsicum. Cook, stirring

occasionally, for 8 minutes, or until

vegetables soften. Stir in tomatoes

and paprika. Cook, stirring often,

for 2 minutes. Remove pan from

heat and stir in prawns. Set aside.

3 Spray two baking trays with

cooking spray. Cut dough in half

and use lightly oiled hands to

shape each piece into a 25cm

round. Place on oiled trays. Spread

each base with half the prawn mix.

Scatter over coriander and Cajun

spice. Bake for 10 minutes or until

base is cooked through. Top with

rocket leaves and serve.

COOK’S TIPS

• You will need about 350g
  unpeeled green prawns to get
  this weight.


• If you like, you can toss rocket
  leaves with a little fresh lemon
  juice or balsamic vinegar before
  placing on top of pizza.

CARAMELISED ONION

& GOAT’S CHEESE PIZZA

PREP TIME: 20 MINS

COOK TIME: 35 MINS

SERVES 2 (AS A MAIN)

2 onions, halved, thinly sliced

80ml (1⁄3 cup) water

2 tsp olive oil

2 tsp balsamic vinegar

160g baby spinach leaves, chopped

2 large cloves garlic, finely grated

50g goat’s cheese

4 pitted Kalamata olives, quartered

Few thyme leaves

1 tsp sunflower seeds

Base

125g wholemeal plain flour, plus

a little for kneading, if necessary

½ tsp dried yeast

100ml lukewarm water

1 tsp olive oil, plus extra for

oiling hands

1 Preheat oven to 200°C (fan-

forced). To make pizza base, put

flour and yeast in a large bowl.

Add the water and oil. Use a

flat-bladed knife to mix until

mixture comes together to form a

soft dough. Turn out onto a lightly

floured surface and knead until

smooth (the dough is supposed

to be a little sticky, so try not to

add too much extra flour). Return

to bowl, cover with a clean tea

towel and set aside to rest

while making pizza topping.

2 Put onions, the water, oil and

vinegar in a non-stick wok. Cover

with a saucepan lid that sits inside

the pan, so it’s close to onions.

Cook over medium-low heat,

stirring occasionally, for

15 minutes, or until onions

are golden and liquid is gone.

Transfer to a plate. Add spinach

and garlic to pan. Cook, stirring,

for 2 minutes or until spinach wilts.

3 Spray two baking trays with

cooking spray. Cut dough in half

and use lightly oiled hands to

shape each piece into a 25cm

oval. Place pieces on separate

oiled trays. Spread spinach

mixture evenly between bases.

Top with onions. Sprinkle with

goat’s cheese and scatter over

olives, thyme leaves and sunflower

seeds. Bake pizzas for 15 minutes

or until golden and bases are

cooked through. ■

diabetic living NOVEMBER/DECEMBER 2019 55

comfort food