Melted cheese, fresh herbs, paprika, prawns and yoghurt ... what more could you ask for from a Greek pizza recipe? Prepare the caramelised onions ahead of time to make this a speedy after-work dinner or snack.
- 80 ml (⅓ cup) extra-virgin olive oil, plus extra to drizzle
- 4 small red onions, thinly sliced
- 2 tsp honey
- 4 small pita breads
- 100 g Greek kasseri cheese (see Note), grated
- 16 medium green prawns, shells removed and deveined
- ½ tsp hot paprika
- salt and cracked black pepper
- 2 tsp Greek-style yoghurt
- 2 tbsp dill, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Heat the olive oil in a medium-size frying pan over medium-high heat. Add the onions, cover, and cook for 10 minutes. Remove the lid, reduce heat to low and continue to cook, stirring regularly, for 20 minutes until golden. Add the honey, season with salt and pepper and cook, stirring, for 3–4 minutes until caramelised.
Preheat oven to 180˚C.
Place the pita breads on 2 oven trays lined with baking paper and scatter over the cheese. Spread the caramelised onion on top of the cheese. Place in the oven and cook for 10 minutes until the cheese begins to bubble. Remove from the oven and divide the prawns among the pita breads. Sprinkle with paprika and season to taste. Drizzle lightly with olive oil and bake for 10 minutes until the prawns are just cooked.
To serve, place a teaspoon of yoghurt in the centre of each pita and sprinkle over the dill. Serve immediately.
© 2013 Maria Benardis. All rights reserved.
• Kasseri is a semi-hard Greek cheese made from sheep’s milk available from Greek and European delis.
Photography by Alan Benson