This is flatters flatbread as eaten in the 'Ham!
Ingredients
—1 medium vine tomato ½ cup tiny broccoli florets 12 or more frozen raw prawns, thawed Olive oil if required 75g (2-3 ounces) creamy-style feta, drained and crumbled 1-2 small balls mozzarella (optional) 2 soft wheat tortillas (or use thin pizza bases) 2 Tbsp tomato concentrate Few slivers of red onion Salt and freshly ground black pepper to taste Smoked paprika for dusting (or, if like us in the flat, just plain old paprika!)
Method
—It was a fairly gloomy Sunday and it seemed just as cold outside as in. While our homemade burgers for lunch had left us feeling replete and happy, nothing about the flat seemed to take the chill out of the air. Then a LIGHTBULB MOMENT happened. See ya later useless energy-draining heater, and good riddance to you too, mismatched holey socks. It was time to disrobe and get moving, this time in the kitchen with the oven going full bore – who knew these contraptions were so versatile! Not only do they turn cold food hot and make cheese melt, they also waft a serious amount of delicious warmth all throughout the house. Done. Prawn Pizzas with a side of warming sumptuousness it was.
Prawn flatbreads ready to cook
We eat a lot of chicken at our flat in The Ham (Sandringham, Auckland), so while it was tempting to stick with what we know we opted for a more interesting protein – prawns. In all honesty though, it’s down to your personal preference but if like us chicken is your go-to, why not mix it up a little? On a similar vein, we used left-over soft tortillas from a taco night and they worked perfectly as bases; replacing otherwise stodgy bases with these crispy ones means you have room for more filling! They also miraculously hold their shape and don’t collapse despite how much topping you throw on. Tehe. While we watched the feta brown and the mozzarella ooze (nothing wrong with double cheese…) we pulled up chairs in front of the oven and sat patiently, hungry again and finally warm. Happy cooking :)-
Prawn flatbread baked and ready to eat
Slice them up
Tasting good …
Wish I’d made more!
1 Slice tomato and pat dry with paper towels. Chop the broccoli to crumbs – it’s raw, which gives a nice crunch, but you don’t want lots of big hard bits. If you prefer, you can give the prawns a quick pan-fry in a hot pan in a splash of oil, just a few minutes a side. We found feta and mozzarella too much really, but if you do want to use mozzarella, and it works okay when you have sturdier bases, drain it, pat dry and slice.
2 Put tortilla bases on a baking tray and line with baking paper if you want to save on washing up (oh yeah!). Spread tomato concentrate on tortillas. Put the topping ingredients on in this order: onion slivers, tomato slices, broccoli crumbs, feta crumbles and prawns, then season with salt and pepper and a sprinkle or two of paprika.
3 Have the oven preheated to 180°C and cook for about 7-10 minutes, until bases are browned, prawns are cooked and everything smells good. Serve and eat hot.
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