Pizza with prawns, fennel, chilli and asparagus
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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