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Prawn Pizza With Zesty Gremolata

A fresh and zingy pizza with plenty of flavour from fresh herbs, lemon zest, a mix of cheeses and fresh prawns.
Course: Dinner
Cuisine: Swedish
Keyword: crispbreads
Author: Leksands

Ingredients

  • pieces  Leksands triangle crispbread or 1 round
  • 100 ml  tomato sauce
  • small onion  + butter/oil for frying
  • 50 ml  ricotta
  • handful basil finely chopped
  • 60 mozzarella
  • big handful grated cheese  e.g. Vasterbotten
  • handfuls parsley finely chopped
  • zest from 1 small lemon, 1 garlic clove grated - mixed to a Gremolata
  • big handful peeled prawns
  • sea salt
  • black pepper

Instructions

  • Pre-heat oven to 225 degrees celsius.
  • Finely chop onion and fry in a bit of butter until soft - add sugar and let caramelise. Season with salt & pepper.
  • Spread the tomato sauce over the base. Add the onion, basil and ricotta - finish with the mozzarella and grated cheese.
  • Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with prawns and gremolata - serve immediately.

Notes

1. Pre-heat oven to 225 degrees celsius. 2. Finely chop onion and fry in a bit of butter until soft - add sugar and let caramelise. Season with salt & pepper. 3. Spread the tomato sauce over the base. Add the onion, basil and ricotta - finish with the mozzarella and grated cheese. Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with prawns and gremolata - serve immediately.