Just as ‘taste in men’ or ‘taste in clothes’ are hot QSO topics for a YL DXer, ‘taste’ is also one of the most important criteria for a great ‘shack snack’. This next recipe, therefore, is your gateway to shack satisfaction; the ultimate source of DX oomph when you’ve been hard at it on the mic and need an injection of energy.

While the first ever pizzas were baked in an oven lined with lava from a local volcano, these days creating a pizza masterpiece is simple, particularly when you’ve got some help from a self anointed ‘Pizza Princess’.

My favourite pizza recipe, Tiger Prawn Pizza, is a perfect blend of Australiana and Italian heritage, spiced up with a touch of Mexicana. Queensland produces about a third of Australia’s tiger prawns and while some find their way onto a sizzling Aussie BBQ or, in this case, onto a puffy pizza base, most are exported to Asian markets.

Nonetheless, here’s my secret recipe for Tiger Prawn Pizza — an awesome ‘Snack in the Shack’……

Ingredients:

* 2 small ready made pizza bases
* 1 Tbs tomato paste
* 8 thin slices mozzarella
* 8-10 tiger prawns, peeled, deveined, tails intact
* 2 tsp salted capers, rinsed
* 4 anchovy fillets, chopped (optional)
* 12 small black olives
* 1 clove garlic, finely sliced
* 1 pickled jalapeno chilli, finely chopped (optional)
* 1/4 small red onion, finely sliced
* 1/2 small red capsicum, seeds removed, finely sliced
* extra virgin olive oil to drizzle
* 2 Tbs grated parmesan
* 1 Tbs chopped flat leaf parsley or basil to garnish

Method:

1. Preheat oven to 200C.
2. Place the bases on a large baking tray.
3. Spread each one with tomato paste and top with mozzarella slices.
4. Divide remaining toppings between the pizzas, then drizzle with a little olive oil and sprinkle with the parmesan.
5. Place in the oven and bake for 8-10 minutes or until prawns are cooked through.

# Cooking Time: 8-10 minutes

# Serving Suggestion: Garnish with chopped parsley or basil and serve immediately with a nice hot garlic or herb bread. Wash down with an icy cold beer.

Please give me your thoughts on the recipe and take some photos if you decide to try it out!

73s and 88s,

Miss Deb
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The Sexy Chef