Flat Bread Pizza

I am in a recipe swap again on recipezaar so I have been making members recipes again, I have made 3 so far. This first post is a different take on pizza, I really enjoyed this, as it is a great way to use up old vegetables. I am not the biggest pizza fan because of how junked up it makes me feel, but this is a great way to make a much lighter version than pizza dough, nice crispy crust and wonderful flavours. I added a cooked sliced up chicken breast to make a more substantial meal with protein. If you want view this recipe or see other recipes by this chef please click here.

Ingredients

1 Flat bread
2 Teaspoons pesto sauce (I used more love pesto)
50g Eggplants
50g Zucchini
20g Mushrooms
1 Pinch black pepper
60g Mozzarella cheese (I also used more cheese)



Method

1. Preheat the oven to 200°C/400°F.

2. Spread the pesto over the flat bread.

3. Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.

4. Thinly slice the eggplant. It doesn't need to be peeled or salted.

5. Thinly slice the mushroom.

6. Slice the mozzarella.

7. Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.

8. Bake until the cheese is golden and bubbled (about 10 Min's). The vegetables will cook in this time and the edges of the bread will become very crispy.

9. Serve with a green salad for a very filling meal.

Variations:

My favourite spread is a coriander and chili pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.


Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.

Serves 1

All photos taken by me unless otherwise stated.

Cajun Prawn Skewers with Creamy Avocado Sauce

I made this the other night, as hubby was not well and I just wanted something quick and easy that tasted good and was light. This was all of that and I really enjoyed my meal, as I made this for one I have adjusted the ingredients so it would be fine for two. The avocado cream will be too much, but this will keep in the fridge for a few days, this can't be helped as you need to use a whole avocado so along with the other ingredients you end up with just over a cup.

I really liked the sauce and thought all the ingredients went well together, I made with stated ingredients and so had left overs and just used it up over the following days. I have listed ingredients so it will serve 2 people, 2 skewers each, 5 prawns to a skewer, so do adjust if you want to make more.

Ingredients

20 Large uncooked prawns
2 Tablespoons Cajun seasoning (more or less depending on how spicy you like it.)
2 Teaspoons ground cumin
1 Teaspoon dried oregano
2 Cloves garlic, crushed
50ml olive oil

Creamy Avocado Sauce

1 Large Avocado
2 Tablespoons Sour Cream
2 Tablespoon Mayonnaise
1 Teaspoon Tabasco sauce
1/2 Teaspoon Garlic powder
1 Tablespoon fresh coriander, finely chopped
1 Tablespoon lemon juice

Method

1. Peel prawns, if not already and devein.

2. In a large bowl combine all the marinade ingredients, add prawns, toss to coat thoroughly, marinade for 1hr or until needed.

3. Thread prawns onto 4 skewers (soak skewers in water for 30 Min's prior to using, to prevent burning.)

4. Cook skewers on the BBQ, under the grill or in a pan until prawns are pink and cooked through, baste a couple of times during cooking.

Serve with sauce on the side.

Creamy Avocado Sauce

1. Blend or process ingredients until well combined.

To serve: Place prawns atop some salad greens on a plate, serve avocado in separate dipping bowls on the side, and a bowl of salad.

All photos taken by me unless otherwise stated.