DELICIOUS AND SO EASY!!! Cooking this on WABG Delta Kitchen tomorrow!
PESTO PRAWN PIZZA
1 lb. peeled Lauren Farms freshwater prawns
1 ½ teaspoons olive oil
1 large yellow onion, chopped
1 red bell pepper, chopped
Fresh chopped mushrooms or 4 oz. can of mushrooms, drained (optional)
½ teaspoon Kosher salt
½ teaspoon oregano
1 ½ lb. bakery pizza dough** or 1 roll refrigerated pizza dough
½ cup basil pesto
1 package Italian blend cheese
Preheat oven to 350 degrees.
Peel prawns and season with salt and oregano. Refrigerate.
Spread pizza dough on baking sheet which has been lightly sprayed with cooking spray. Bake 5 minutes
or according to package directions. Remove from oven.
** If using pizzeria dough, lightly sprinkle flour on large surface and roll to about ¼ inch thick.
Place olive oil in skillet and sauté onion, pepper and mushrooms until crisp-tender.
Spread pesto over dough adding extra, if necessary, to make a thin layer. Spread mushrooms, onion and pepper evenly over pizza. Add prawns and top with cheese.
Bake for 15-20 minutes until dough is lightly browned. Serve immediately.