Tikka prawn and pumpkin pizzas

Total cost: $22.40 / $5.60 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 30 mins

Cooking:

Ingredients

2 x 150g wholemeal pizza bases

650g Kent pumpkin, peeled, thinly sliced

3 medium brown onions, thinly sliced

1/3 cup tikka-masala simmer sauce

12 medium green king prawns, peeled, deveined: sustainable species include Endeavour Prawn, King Prawn, School Prawn, Tiger Prawn.

1/3 cup low-fat Greek-style yoghurt

1 cup coriander leaves

2 Lebanese cucumbers, halved, thinly sliced

120g baby mesclun salad greens

Method

Preheat oven to 240°C. Line 3 baking trays with baking paper. Place pizza bases on 2 of the prepared baking trays.

Place pumpkin slices, in a single layer, on remaining tray. Spray pumpkin with cooking oil and bake for 15–20 minutes, or until tender and golden.

Meanwhile, set a large non-stick frying pan over medium heat and spray with olive oil. Cook onion, stirring, for 10–15 minutes, or until golden and caramelised.

Spread tikka-masala simmer sauce onto pizza bases, then top with roast pumpkin, onion and prawns. Bake for 8–10 minutes, or until prawns are pink and cooked through. Combine yoghurt and 2 tablespoons water in a small bowl. Drizzle pizzas with yoghurt mixture, then scatter with half of the coriander.

Place cucumber, salad greens and remaining coriander in a medium salad bowl; toss lightly.

To serve

Serve pizza slices with salad.

TIP: For something different, try a satay simmer sauce

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Tikka prawn and pumpkin pizzas

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Tikka prawn and pumpkin pizzas

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