Always check the labels of the products you use.
Method
- 1
Heat Oven. Heat the oven to 260 °C with a shelf at the lowest position.
- 2
Make Garlic Oil. Warm oil (45 ml), chopped garlic (2 cloves), rinsed anchovies (2 fillets), pepper (¼ tsp) and chilli flakes (¼ tsp) in a small saucepan over medium, whisking to break up the anchovies, about 4 min until the garlic turns pale gold, tip into a bowl and cool.
- 3
Prepare Prawns. Pat prawns (340 g, cut into 2 cm pieces) dry, toss with salt (¼ tsp), oil (15 ml) and remaining pepper (¼ tsp).
- 4
Shape. Brush the tray with oil (15 ml), press and roll the dough (450 g) to about 38 x 28 cm and lift onto the tray.
- 5
Build. Spread the garlic oil over, lay spinach (30 g) on top, scatter pecorino romano (30 g grated), then mozzarella (225 g grated), dot the prawns over the cheese.
- 6
Bake. Bake 12-16 min, turning halfway, until the crust is deep golden underneath and the prawns are pink, opaque and reach 63 °C.
- 7
Finish. Cool 5 min on a rack, scatter chopped parsley (2 tbsp) and serve with extra chilli flakes.
Storage
Eat straight away whilst the crust is still warm; do not keep leftovers as prawns deteriorate quickly.
Why this label?
35.6 g protein for 701 kcal = 5.1 g per 100 kcal, so protein gives about 20% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 201 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking tray, about 30 x 40 cm
- small saucepan
- whisk
- 2 small bowls
- kitchen paper
- rolling pin
- wire rack
- instant-read thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 701 kcal |
| Protein | 35.6 g |
| Carbohydrate | 55.3 g |
| of which sugars | 2.4 g |
| of which free sugars | 0 g |
| Fat | 37 g |
| of which saturates | 13.1 g |
| Fibre | 2.6 g |
| Salt | 4.44 g |
Protein per 100 kcal
5.1 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
