Lemon, fennel & prawn pizza

Lemon, fennel & prawn pizza

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Prep: 10 mins Cook: 15 mins


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: per serving

  • kcal484
  • fat22g
  • saturates10g
  • carbs49g
  • sugars3g
  • fibre5g
  • protein24g
  • salt2.3g
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  • 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
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 10 large raw peeled prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp chilli flakes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g firm mozzarella, cut into 2cm cubes
  • 100g pecorino, coarsely grated
  • 10 cherry tomatoes, halved if large
  • 1 heaped tsp tiny capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 2 handfuls shredded radicchio



    An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…


  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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