ingredients        Serves 2

12-18 large prawns, peeled and deveined
¼ cup half and half cream
Grated lemon zest from one lemon
Pinch crushed chile flakes
16oz raw prepared pizza dough
Olive oil
3 ½ oz grated gruyere cheese
1 Tbsp minced chives
1 cup arugula or baby kale


In a small bowl, combine prawns and about ¼ cup LEMON BUTTER GARLIC SAUCE and let marinate for 10-20 minutes.

Heat a large sauté pan over medium heat and add shrimp, cream, lemon zest, chile flakes and another ¼ cup LEMON BUTTER GARLIC SAUCE. Simmer gently until prawns are cooked through, 4-6 minutes. Season with salt and freshly ground pepper. Remove from heat and set aside.

Heat a grill to around 500°F.

Roll or stretch out pizza dough into 2 imperfect ovals. Brush a rimless sheet pan with olive oil and slide the dough onto the pan so the bottom side of the dough is coated in oil. Once the grill is hot, slide the dough off the pan onto the grill and cook for 4 minutes. Brush the tops with olive oil. Remove dough onto a large cutting board, grilled side up. Divide half the cheese between the two crusts. Top with shrimp mixture, then the remaining cheese. Return to the grill, for another 4 minutes.

Remove pizzas to a large cutting board, top with chives and arugula or kale, slice and serve.

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