Lemon, fennel & prawn pizza
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Lemon, fennel & prawn pizza

By Jennifer Joyce

Knock up a batch of our versatile pizza dough and get creative with toppings – we like this sunshine shellfish mix

  • Prep:10 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 484
  • fat 22g
  • saturates 10g
  • carbs 49g
  • sugars 3g
  • fibre 5g
  • protein 24g
  • salt 2.3g

Ingredients

  • ½ quantity pizza dough (see Basic pizza dough recipe in 'goes well with', right), divided into 2 balls
  • 1 small fennel bulb, cored and thinly sliced
  • 10 large raw peeled prawns
  • zest 1 lemon
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • 100g firm mozzarella, cut into 2cm cubes
  • 100g pecorino, coarsely grated
  • 10 cherry tomatoes, halved if large
  • 1 heaped tsp tiny capers
  • 2 handfuls shredded radicchio

Method

  1. Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.

  2. In a shallow bowl, mix the fennel, prawns, lemon zest, chilli flakes and oil. Season and cook on your barbecue or griddle pan, turning once, until grill marks appear. Cook one side of the pizzas.

  3. Top the cooked side of the pizzas with both cheeses, the fennel-prawn mix, cherry tomatoes and capers. Grill until the cheese is melted. Top with the radicchio and serve.

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