1. Set the oven to 175 degrees.
  2. Drain the capers and place them on a baking sheet. Place in the oven and roast them until crisp, about 1 hour.
  3. Thinly slice the fennel. Squeeze lemon juice from ½ a lemon and pour over the fennel. Season to taste with salt and pepper.
  4. Preheat the oven to 250 degrees and place a baking sheet/pizza stone under the heat.
  5. Spread the créme fraiche on the pizza bases. Sprinkle with the grated cheese.
  6. Bake in the oven for about 7 minutes or until the pizzas are nicely colored.
  7. Peel the prawns.
  8. Remove the pizza bases from the oven and top with the fennel.
  9. Spread the batter and sprinkle over the prawns. Cut the dill.
  10. Slice the other half of the lemon and put them on the pizza as well.
  11. Finish with the capers and some salt and pepper.
  • White cabbage base
  • Bianco
  • Mingle
  • Vegetarian

Pizza Bianco with shrimp, smetana, fennel, lemon and roasted capers

Our pizza bases are sold in selected supermarkets across the country. See for a freezer near you. Also available on and in our web shop.


For two pizzas

  • 1 package of pizza bases white cabbage base (2 pcs)
  • 4 tbsp creme fraiche
  • 2 dl grated cheese
  • 1 jar of small capers
  • 1 small fennel
  • 1st lemon
  • 250 grams of fresh prawns
  • Smetana
  • Dill
  • Salt and pepper

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