• 12 large green Australian Prawns 2 tablespoons lemon zest
• 1 teaspoon chilli flakes
• 250g cherry tomatoes
• Sea salt & freshly cracked black pepper
• 2 tablespoons olive oil, plus extra for brushing 2 x 125g fresh mozzarella, torn
• ¼ cup finely grated parmesan cheese
• Torn radicchio to serve

Pizza dough

• ½ cup warm water
• ½ teaspoon caster sugar
• 2 teaspoons dry yeast
• 1 ¼ cups pizza flour or plain flour
• ½ teaspoon fine sea salt
• 1 tablespoon olive oil

To make the pizza dough: Place the water, sugar & yeast into a jug & stir to combine. Set aside for 5 minutes or until bubbles appear. Place flour, salt & olive oil into a bowl, add yeast mixture & mix until well combined. Turn out onto a lightly floured surface & knead for 5-7 minutes. Return to a clean lightly oiled bowl & cover with a damp cloth. Set aside for 10-15 minutes or until doubled in size.

To make the pizza: Divide dough into two pieces & roll each piece out to a rectangle shape that will fit onto your grill plate. Preheat a char grill or barbecue over high heat. Peel & devein the prawns, leaving the tails intact or remove if desired. Place prawns, lemon, chilli, tomatoes & oil into a bowl. Season with sea salt & pepper & toss to coat. Cook for 4-5 minutes on the char grill turning until tomatoes are charred & prawns are just cooked. Brush dough with oil & place on char grill. You may need to cook in batches. Cook dough for 2-3 minutes or until charred, turn & brush with oil, top with the mozzarella, parmesan, prawns & tomatoes. Cook for another 2-3 minutes. Reduce heat & cook with barbecue lid down or place in a 200 C oven for another 5-7 minutes or until golden & crisp. Serve topped with torn fresh radicchio.