1 large lemon, rind finely grated, cut into wedges
1/3 cup chopped flat-leaf parsley leaves
2/3 cup passatta sauce
2 large pizza bases
750g green prawns, peeled, deveined, halved
50g finely grated parmesan
1Put two trays into the oven. Preheat the oven and trays to 220°C fan-forced.
2Heat large frying pan over high heat until hot. Add oil and mushrooms, sauté 5 minutes until light golden. Add garlic, cook for 1 minute. Remove from the heat, add lemon rind and the parsley. Season.
3Spread the passatta over the pizza bases. Top with mushrooms then prawns.
4Sprinkle with half the parmesan. Put onto hot trays. Bake for 10 minutes or until bases are crisp and prawns cooked through. Scatter with remaining parmesan. Cut into fingers and serve with lemon wedges.
Tip: These pizza fingers can be cooked on the barbecue. Preheat barbecue with a hood to 220°C, cook directly on grill or plate with hood down following recipe above.