Lance and I both got hit by the flu that was going around. It knocked us around quite a bit and in an attempt to kick it, I started amping up the health-promoting ingredients in all of our dishes. This on top of the lemon, honey and ginger teas we were drinking like they were going out of fashion. One Sunday we were both feeling sorry for ourselves, the sun was shining and I was a bit over the soups. So I made these cold-kicking cream cheese pizzas – full of garlic, ginger, chilli, fresh herbs and lemon and honey squeezed over the top. We sat out in the sun to get some vitamin D and shake off some of the germs and cobwebs from being in bed for a week.
It felt a lot like the sitting at the pub and having a gourmet pizza that we were missing out on, and it perked us up enough to get back to work the next day.
You don’t need to be sick to enjoy these. But they’re easy enough to cook when you are. I think this is going to make a few appearances over Spring and Summer. Possibly with real, homemade pizza bases!
4 lebanese loaves
250g Philadelphia cream cheese
2 bunches coriander
1 bunch parsley
2 cloves garlic, peeled
1 tsp red chilli, minced
1 tsp grated ginger
¼ tsp salt
Handful bean sprouts
1 tbsp capers
Lemon wedges for serving
Preheat the oven to 170C
Throw your cream cheese, coriander, parsley, garlic cloves, chilli, salt and ginger in a food processor. Pulse until it’s all chopped up and evenly combined.
Spread over the Lebanese loaves, then distribute the prawns, capers and bean sprouts. Pop in the oven and cook for 20 minutes until the prawns are pink and the cheese is getting golden at the edges.
Serve with a handful of rocket on top, then drizzle over some honey and add lemon wedges.