Pizza dough
A simple and versatile Italian-style dough that can be chilled or frozen, then shaped and cooked by oven or barbecue
Lemon, fennel & prawn pizza
Makes 2 pizzas (serves 4)
Easy
Prep:
Cook:
Knock up a batch of our versatile pizza dough and get creative with toppings - we like this sunshine shellfish mix
Skip to ingredients
- ½ quantity pizza dough(see Basic pizza dough recipe in 'goes well with', right), divided into 2 balls
- 1 small fennel bulbcored and thinly sliced
- 10 large raw peeled prawns
- zest 1 lemon
- 1 tsp chilli flakes
- 2 tbsp olive oil
- 100g firm mozzarellacut into 2cm cubes
- 100g pecorinocoarsely grated
- 10 cherry tomatoeshalved if large
- 1 heaped tsp tiny capers
- 2 handfuls shredded radicchio
Nutrition: per serving
- kcal484
- fat22g
- saturates10g
- carbs49g
- sugars3g
- fibre5g
- protein24g
- salt2.3g
Method
step 1
Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
step 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.
step 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.
