4 large thin flatbreads (about 25cm)
sea salt and ground pepper
¼ cup olive oil
2 teaspoons dried oregano
2 cloves garlic, crushed
1 teaspoon sea salt
2 medium zucchini, very thinly sliced
20 large raw peeled prawns
½ cup cream cheese
1 large roasted red capsicum, thinly sliced
250 grams fresh mozzarella in whey, well drained
fresh basil, for garnishing
parmesan, for grating
Preheat the grill to its highest setting.
Brush both sides of the flat breads with oil and place in a single layer on a flat baking tray. Grill one side until golden.
Topping: Combine the oil, oregano, garlic and salt together in a large bowl. Add the zucchini and prawns and toss to coat.
Spread the uncooked side of the flatbreads with cream cheese.
Divide the zucchini, prawns and capsicums between the flatbreads. Pat the mozzarella with kitchen towels to remove excess moisture, then rip into pieces and dot over the top along with a grind of pepper.
Place the tray in the centre of the oven and grill for 5 minutes until lightly golden and the prawns are cooked. Scatter over the basil, top with a good grating of parmesan and serve immediately. Serves 4.
Cook’s tip: Don’t have the tray on a high shelf in the oven otherwise the edges of the bread will burn before the prawns are cooked.