Ingredients

• 1/2 cup (140g) Leggo’s Pizza Sauce with Garlic, Onion & Herbs
• 60g pkt Coles Australian Baby Spinach
• 350g peeled raw prawns, with tails intact
• 150g fetta, crumbled
• 1/3 cup (55g) pitted kalamata olives
• 1 tsp dried chilli flakes (optional)
• 1/2 red onion, thinly sliced
• 1 tbs lemon juice
• 1/3 cup dill sprigs, coarsely chopped
• 1/3 cup flat-leaf parsley leaves, chopped

Pizza dough

• 2 tsp (1 sachet/7g) dried yeast
• 1/2 tsp caster sugar
• 3/4 cup (185ml) lukewarm water
• Pinch of salt
• 2 cups (300g) plain flour
• 2 tbs extra virgin olive oil

Method

• Step 1 To make the pizza dough, combine the yeast, sugar, water and salt in a jug. Set aside for 5 mins or until slightly frothy.
• Step 2 Place the flour in a large bowl and make a well in the centre. Add yeast mixture and oil. Use a wooden spoon to stir until well combined. Turn dough onto a lightly floured surface and knead for 5 mins or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.
• Step 3 Preheat oven to 200°C. Lightly grease 2 baking trays. Punch down the dough. Divide into 2 even portions. Roll out each portion on a lightly floured surface to a 35cm x 20cm oval shape. Place on the prepared trays.
• Step 4 Spread the bases with Leggo’s Pizza Sauce, leaving a 2cm border. Top with the spinach, prawns, fetta and olives. Sprinkle with the chilli, if using. Bake for 15-20 mins or until the bases are golden brown and cooked underneath.
• Step 5 Meanwhile, combine onion and lemon juice in a bowl. Set aside for 10 mins to soak. Add dill and parsley and toss to combine. Serve pizzas topped with onion mixture.