Good Chef Bad Chef Hot Chilli Honey, Prawn and Lap Cheong Pizza
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Easy
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20 mins
You’re going to love this fiery pizza recipe by Good Chef Bad Chef! This flavour-packed creation marries plump prawns with savoury Lap Cheong sausage, while Capilano Hot Chilli Honey adds a ‘swicy’ thrill to each slice.
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Skill Level
Easy
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Prep Time
10 mins
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Cooking Time
10 mins
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Servings
1-2
Ingredients
- 1 large Lebanese style flatbread or pita bread
- ¼ cup extra virgin olive oil
- 2 cloves of garlic, finely chopped
- 250g raw prawns, tails removed
- ½ cup of Capilano Hot Chilli Honey
- 1 tbsp sesame seeds
- ½ cup of Lap Cheong (Chinese sausage), sliced
- ¼ cup spring onion, sliced
- 100g fresh mozzarella
- Pre-heat oven to 230°C
- Place flatbread or pita bread on a baking tray. Combine the olive oil and garlic in a bowl and brush onto the base of the pizza.
- In a separate bowl, place the prawns, sesame seeds and ¼ cup of Hot Chilli Honey. Toss to combine and place on pizza.
- Sprinkle the Lap Cheong and spring onion onto the pizza and tear over the mozzarella.
- Cook in the oven for 8-10 minutes or until the prawns have cooked and the base is golden and crispy.
- Serve with remaining Hot Chilli Honey drizzled on top of the pizza.
Used in this recipe
- Pre-heat oven to 230°C
- Place flatbread or pita bread on a baking tray. Combine the olive oil and garlic in a bowl and brush onto the base of the pizza.
- In a separate bowl, place the prawns, sesame seeds and ¼ cup of Hot Chilli Honey. Toss to combine and place on pizza.
- Sprinkle the Lap Cheong and spring onion onto the pizza and tear over the mozzarella.
- Cook in the oven for 8-10 minutes or until the prawns have cooked and the base is golden and crispy.
- Serve with remaining Hot Chilli Honey drizzled on top of the pizza.
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