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Roast fennel, pesto & prawn pizza
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½ x 500g pack Ciabatta Bread Mix
2 tbsp olive oil
145g pack Waitrose 1 Pesto Genovese
1 large fennel bulb, cored and thinly sliced
4 salad onions, sliced
175g pack essential Waitrose Cooked Peeled Prawns
50g pitted black olives, sliced
125g grated mozzarella
Small handful of basil from a large pot, roughly torn
1. Place the bread mix in the bowl of a stand mixer with a dough hook and add 1 tbsp oil and 1 tbsp pesto. With the motor on low, mix in 130-150ml warm water to form a soft dough. Place in an oiled bowl, cover with clingfilm and leave in a warm place for 45 minutes until the dough is doubled in size.
2. Meanwhile, toss the fennel in the remaining oil and place in a 25 x 34cm roasting tin. Roast for 15 minutes then remove from the tin and set aside.
3. Preheat the oven to 200°C, gas mark 6. Knock back the dough and press into the roasting tin used for the fennel, making sure it goes right up the edges. Leave to rest for 20 minutes, loosely covered with clingfilm.
4. Spread the remaining pesto over the pizza base. Sprinkle over the salad onions, prawns and olives, then the reserved fennel and finally, sprinkle with mozzarella. Bake for about 25 minutes until golden. Scatter with basil and serve immediately.
Typical values per serving:
This recipe was first published in August 2016.