Step 1

Preheat the oven to 200°C and line 2 baking trays with baking paper.

Step 2

Heat the oil in a large non-stick frypan over medium-low heat. Add the eschalot and garlic, then cook, stirring, for 5-6 minutes until softened. Increase the heat to medium and add the chilli and prawns. Season and cook for 3-4 minutes until the prawns are just cooked. Remove the pan from the heat, then transfer chilli prawns to a plate, using a slotted spoon.

Step 3

Combine tomato passata and tomato sauce in a bowl, season , then spread half over 1 Lebanese bread. Top with half the chilli prawns, pineapple, capsicum and bocconcini, then season. Repeat with remaining bread, sauce and toppings.

Step 4

Drain any oil from the pan used to cook the chilli prawns, then use a teaspoon to scatter some of the cooked eschalot and garlic over the pizzas. Place pizzas on the prepared trays and bake for 10-12 minutes until golden and crisp. Remove pizzas from the oven and scatter with peanuts and coriander leaves, then slice and serve immediately.