Chilli Prawn & Pineapple Pizza

Chilli Prawn & Pineapple Pizza


¼ cup olive oil

1 eschalot, finely chopped

3 garlic cloves, finely chopped

2 long red chillies, seeds removed, finely chopped

20 Global Seafood Gourmet Cooked Prawns

½ cup tomato passata

2 tablespoons tomato sauce

2 Lebanese breads

½ small pineapple, peeled, cored, chopped

1 red capsicum, thinly sliced

12 baby bocconcini, halved

Coriander leaves to serve


  1. Preheat oven to 200°C and line 2 baking trays with baking paper
  2. Heat the oil in a large non-stick frypan over medium low heat. Add the eschalot and garlic and cook for 5-6 minutes until softened.
  3. Increase the heat to medium and add the chilli and prawns. Season with salt and pepper and cook until the prawns are heated through.
  4. Remove the pan from heat, then transfer chilli prawns to a plate.
  5. Combine tomato passata and tomato sauce in a bowl, season, then spread half over 1 Lebanese bread. Top with half the chilli prawns, pineapple, capsicum and bocconcini, then season. Repeat with remaining bread, sauce and toppings.
  6. Drain any oil from the pan used to cook the chilli prawns, then use a teaspoon to scatter some of the cooked eschalot and garlic over the pizzas.
  7. Place pizzas on the prepared trays and bake for 10-12 minutes until golden and crisp. Remove pizzas from the oven and scatter with coriander leaves, then slice and serve.


Print Recipe
Midwest Foods Dubbo