Lemon, fennel & prawn pizza

Lemon, fennel & prawn pizza

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Makes 2 pizzas (serves 4)

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
484
protein
24g
carbs
49g
fat
22g
saturates
10g
fibre
5g
sugar
3g
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

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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.

Recipe from Good Food magazine, July 2014

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