For 6 people:
Prep:15 mins Cook:30 mins
250 g of pizza dough, 300 g of large prawns, 1/2 l of Bouchot mussels,
1 small heart of fennel, 1 lime, 2 tbsp olive oil,
Espelette pepper.
Cut the fennel into very thin strips.
Shell the prawns.
Scrape and wash the mussels. Open them in a skillet over high heat. Peel them, reserve them. Put the cooking juice in a saucepan. Add the lime juice and some zest. Bring to the boil, add the fennel strips and, after 5 minutes of cooking, the mussels and prawns. Remove from heat.
Preheat the oven to th-7 (210°C).
Roll out the dough into a 28 cm circle then place it on a silpat or baking paper on a baking sheet, prick it with a fork leaving a 2 cm edge, oil it a little.
Bake for 10 minutes.
Remove from the oven and distribute the preparation, sprinkle with Espelette pepper.
Bake again for 10 minutes, serve immediately.
