Prawns and December go together like surf and speedos (that is to say, they’re a match made in heaven). A speedy pizza that is in and out of the oven in 10 minutes, they’re also a bit of a detox for hours spent slaving in the kitchen. This chilli oil is a wonderful addition to any meal – hot without overpowering the subtle flavour of the prawns. Yep, we’re pretty proud of this one. We hope you like it too!

300g prawns, rinsed
1 clove garlic, peeled & crushed
2 wholemeal pizza bases
2 sachets tomato paste
2 tomatoes, sliced
1/2 red onion, finely sliced
1/2 bunch of oregano (or 1 teaspoon dried oregano)
100g fetta cheese, crumbled
1 1/2 tablespoons olive oil
1 birdseye chilli, finely chopped
50g rocket leaves, washed

300 g prawns, rinsed 1 clove garlic, peeled & crushed 2 wholemeal pizza bases 2 sachets tomato paste 2 tomatoes, sliced 1/2 red onion, finely sliced 1/2 bunch of oregano (or 1 teaspoon dried oregano) 100 g fetta cheese, crumbled 1 1/2 tablespoons olive oil 1 birdseye chilli, finely chopped 50 g rocket leaves, washed

1. Preheat the oven to 220°C/200°C fan-forced.

2. Heat a splash of olive oil in a medium frying pan. Add the prawns and the garlic and cook for 1-2 minutes, or until the prawns just change colour (they will cook further in the oven). Wipe the pan clean with paper towel.

3. Place the wholemeal pizza bases on a flat surface, rough side down, and spread evenly with the tomato paste. Top with the tomato, red onion, (dried) oregano, prawns and fetta cheese. Season with salt and pepper.

4. Place the pizzas in the oven directly on to the wire racks. Cook for 10 minutes or until the bases are crispy.

5. In the same frying pan, heat the olive oil and the birdseye chilli. Cook for 1 minute or until the chilli has flavoured the oil. Remove from the heat.

6. To serve, drizzle the pizzas with the chilli oil and top with the fresh rocket leaves.