Try this pizza as a delicious alternative to more traditional tomato-based pizzas. Wonderfully fresh tasting with the zing of citrus and peppery flavour from the rocket leaves, this is the perfect way to please the seafood lovers in your house.
One batch of pizza dough
300g mozzarella cheese
250g shelled green prawns, defrosted
3-4 tablespoons Dunford Grove Infused Lemon Olive Oil
2 sprigs fresh tarragon
Freshly ground black pepper and sea salt
1 lemon wedged and a handful of rocket leaves to garnish
Preheat oven to 225 deg C fan bake. Peel and thinly slice the onions into half rounds. Place the onions in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 5 minutes, then drain and cool slightly.
Roll out the pizza dough to make 2 x 26-28cm circles and lift gently onto a sheet of baking paper. Divide the onions evenly between the 2 pizzas. Cover the onions with thinly sliced mozzarella and divide the prawns between them. Brush generously with Dunford Grove Infused Lemon Olive Oil and place in the pre-heated oven to cook for 5 to 10 minutes. I cook mine on the bottom shelf for the first 5 minutes and then lift the tray to the top third if it needs browning off.
Slide the pizza onto a chopping board. Sprinkle with fresh tarragon sprigs, grind over some black pepper and a sprinkle of sea salt, then arrange a few lemon wedges around the pizza. Finally, drizzle over a little extra Infused Lemon Olive Oil. Serve in wedges with a handful of rocket leaves.