Pizza with prawns, fennel, chilli and asparagus
1 small, thinly sliced
2 clove(s), thinly sliced
2 bunch(es), trimmed, cut into 4cm lengths
Wholemeal lebanese bread
2 small, (2 x 75g)
Grated parmesan cheese
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
- Preheat oven to 200°C. Line 2 baking trays with baking paper.
- 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.
- Meanwhile, steam the asparagus over a saucepan of boiling water for 1 minute or until just tender. Drain.
- 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.