Cabernet Merlot

Prawn & Prosciutto Pizza with Pesto


  • 6 slices prosciutto
  • 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.