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Waitrose Cherry Vine Tomatoes270g
270gItem price
£2.35Price per unit
£8.71/kgPrawns on pizza – a taste of pure Italian sunshine
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the pizza oven to high, and wait until the middle of the stone reads 450oC. Alternatively, preheat a conventional oven to 230oC, gas mark 8. Put about 85g cherry vine tomatoes into an ovenproof cast-iron (or steel) frying pan or baking tray, then season and slide into the pizza oven. Bake for 3 minutes, then add the almonds for a further 30 seconds. For the conventional oven, cook the tomatoes for 8 minutes, adding the almonds for an extra 1 minute, until the tomatoes are burnished and the nuts are golden. Remove and set aside.
Put the roasted tomatoes, sun-dried tomatoes, almonds, garlic, basil and olive oil in a food processor. Season and whizz to a coarse pesto. Halve the remaining cherry tomatoes.
On a well-floured surface, roll out 1 ball of dough into a 30cm circle. Place it onto a pizza peel or flat baking sheet. Spread 1⁄2 the pesto over the base, then dot over 1⁄2 the prawns, halved tomatoes and mozzarella.
Slide the pizza into the pizza oven (ensure it is a good distance away from the back), turn the heat to low and cook, turning it regularly, for 2-3 minutes, or bake in a preheated conventional oven on a floured baking sheet for 9-12 minutes, until the pizza is cooked and the prawns are pink and opaque. Scatter the oregano over the pizza, drizzle with a little extra oil, then serve immediately. Repeat with the other pizza.
Typical values per item when made using specific products in recipe
Energy | 3,314kJ/ 789kcals |
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Fat | 26g |
Saturated Fat | 9.4g |
Carbohydrates | 93g |
Sugars | 5g |
Fibre | 10g |
Protein | 41g |
Salt | 4.1g |
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60pPrice per unit
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£1.34/10g