Ingredients
Preparation
- Mix all of the dough ingredients together in a food processor and let it knead the dough until it is firm but still a little sticky.
- Leave to prove in a warm place for at least 30 minutes (preferably a few hours), covered with a tea towel if you want to make a big pizza. If you would prefer to make individual pizzas, then first shape into two round dough balls before leaving to prove. Make the sauce while the dough is proving.
- Finely chop the onion and half of the fennel and fry in olive oil until transparent. (Thinly slice the remaining half of the fennel using a mandolin or a cheese slicer and place in ice-cold water in the fridge for an extra crispy topping).
- Stir in the tomato purée, chopped tomatoes and basil and allow to simmer for a few minutes.
- Transfer to a bowl, ready to use.
- Make the salsa verde, which is great as an extra dressing on top of the prawn pizza.
- Pour olive oil into a bowl.
- Wash the lemon and grate its zest into the oil.
- Then chop the lemon and squeeze half its juice into the oil together with the finely chopped garlic and parsley. Add salt and pepper to taste.
Pizza
- Roll out the dough on parchment paper and place on a large baking tray – or press out individual pizzas. Flour your work surface with a little semolina flour and press out the dough in a circular motion as you turn it.
- Spread the sauce on the pizza, evenly sprinkle over the cheese and bake at 225 degrees for approximately 15 minutes in the centre of the oven. Place on a heated pizza stone if you have one, or bake on parchment paper on a baking tray.
- Top with prawns and fennel, drizzle over a little salsa verde and garnish with basil to serve.