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Photo of Pizza with prawns, fennel, chilli and asparagus by WW

Pizza with prawns, fennel, chilli and asparagus

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Pesto, prawns and a sprinkle of cheese is a mighty combination on this amazing super-crispy pizza.

Ingredients

Olive oil

2 tsp

Fennel

1 small, thinly sliced

Garlic

2 clove(s), thinly sliced

Asparagus

2 bunch(es), trimmed, cut into 4cm lengths

Wholemeal lebanese bread

2 small, (2 x 75g)

Basil pesto

2 tbs

Grated parmesan cheese

¼ cup(s)

Raw peeled prawns

300 g, peeled medium green prawns, tails intact, deveined

Fresh lemon rind

2 tsp, finely grated

Fresh red chilli

1 whole, deseeded, finely chopped

Instructions

  1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
  2. Heat the oil in a large non-stick frying pan and heat over medium-low heat. Cook the fennel and garlic, stirring, for 8 minutes or until lightly caramelised.
  3. Meanwhile, steam the asparagus over a saucepan of boiling water for 1 minute or until just tender. Drain.
  4. Place the bread on prepared trays. Spread evenly with the pesto. Top with the parmesan, asparagus, fennel mixture, prawns, lemon and chilli. Bake for 8 minutes or until bases are crisp.

Notes

SERVING SUGGESTION: Salad of halved grape tomatoes and baby rocket leaves. TIP: You only need to lightly steam the asparagus, as it gets cooked again in the oven.

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