24 green prawns, peeled leaving tails intact, deveined
1/3 cup bought pizza sauce
2 x30cm pizza bases
200g fresh ricotta
80g semi-dried tomatoes
150g baby spinach with cashew and parmesan chunky dip or a good pesto
Fresh basil leaves, to serve
Preheat oven to 230C. Cut each prosciutto slice in half crossways, then in half lengthways. Wrap a piece of prosciutto around each prawn.
Spread sauce over pizza bases. Top with the prawns.
Place spoonfuls of the ricotta on top. Bake on two trays – swapping oven shelves halfway through cooking – for 10 minutes. Top with the tomatoes and bake for a further 10 minutes or until the prawns are cooked and the base is crisp.
Place dollops of dip or pesto over the top with basil leaves.
This intense Cabernet & Merlot fruit is unmistakably Margaret River. The oak amplifies the fruit, but never dominates. Long and full after taste.