Prawn Feta and Semi-Dried Tomato Pizza
Semi-dried tomato pizza is a quick Mediterranean-style meal with bold flavor, a crisp base and simple toppings. This version combines green prawns, Greek feta and semi-dried tomatoes for a savory seafood pizza that feels fresh but still easy to make at home.
The semi-dried tomatoes bring concentrated sweetness and acidity. They balance the salty feta and tender prawns, while the thin crust keeps the pizza light and crisp.
Why Semi-Dried Tomato Pizza Works So Well
Semi-dried tomato pizza has more depth than a basic tomato pizza because the tomatoes are richer and less watery. Their intense flavor spreads through the toppings as the pizza bakes.
Prawns cook quickly and add a delicate seafood flavor. Feta gives the pizza a creamy, salty finish without making it feel heavy. Together, these toppings create a bright Mediterranean pizza that works for lunch, dinner or sharing.
This recipe is also practical because it can be made with a store-bought thin pizza base. That keeps the prep time short while still giving you a homemade result.
How to Make Prawn Feta and Semi-Dried Tomato Pizza
Start with a thin pizza base and place it on a baking tray or pizza stone. Brush the base lightly with olive oil so it crisps in the oven.
Scatter semi-dried tomatoes across the base, then add peeled green prawns and crumbled feta. Keep the toppings evenly spaced so each slice has a balanced mix of tomato, seafood and cheese.
Bake until the crust is golden and the prawns are cooked through. The feta should soften slightly, and the semi-dried tomatoes should become warm and glossy.
Tips for a Better Seafood Pizza
Pat the prawns dry before adding them to the pizza. Extra moisture can make the crust soft and prevent it from crisping properly.
Use a hot oven for the best texture. A high temperature helps the base cook quickly while keeping the prawns tender.
Do not overload the pizza with sauce. Semi-dried tomatoes already bring plenty of tomato flavor, so a light hand keeps the crust crisp.
Serving Ideas
Serve this semi-dried tomato pizza with rocket, lemon wedges or a simple green salad. A squeeze of lemon after baking makes the prawns taste brighter.
For extra flavor, add fresh basil, oregano, chili flakes or cracked black pepper. A drizzle of olive oil before serving also works well with the feta and tomatoes.
This prawn feta pizza is best eaten hot from the oven, when the crust is crisp and the toppings are still warm. Leftovers can be reheated in a dry pan or oven to bring back the texture.
Ingredients
- 1 x 440g pkt pizza base with tomato sauce
- 250 grams Semi-Dried Tomatoes with Greek Feta Mix, drained on paper towel
- 12 peeled green prawns
- 20 grams baby rocket leaves
Related: Deep Fried Jalapeno Rings Recipe
Part of our Turkish Recipes Guide.
Method
- Preheat oven to 220°C. Place the pizza base on a baking tray. Top with the semi-dried tomato mixture and prawns.
- Bake for 15 minutes or until prawns change to a red color. Top with a handful of rocket to serve.