Tag Archives: crispbread pizza

Tricolore Mediterranean Crispbread Pizza

September 12, 2017 | Leave a comment

Crispbread Pizza ‘Tricolore’ With Mediterranean Flavours

The mediterraneans know a thing or two about flavour combinations for warmer weather. Here is one of our favourites – in a Swedish crispbread pizza format. So good – the salty, savoury edge of the topping is brilliant with the mild rye flavour in the base.

  • 1 big round Leksands crispbread (we prefer the original, in the blue pack)
  • 100ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 3-4 anchovy fillets in oil
  • 8-12 good quality black olives
  • 1 tbsp small capers
  • Finely chopped fresh chili (seeds removed)
  • 2 handfuls finely chopped parsley, zest from
  • 1 garlic clove grated
  • 4 cherry tomatoes, halved
  • 60g mozzarella + handful grated cheddar
  • Seasalt and black pepper, rocket to serve.

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add pinch of sugar and let caramelise. Season with salt & pepper.
3. Spread the tomato sauce over the base. Add the onion, chopped anchovies, olives, garlic, tomatoes and chili – finish with the mozzarella and grated cheese, season with pepper.

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with rocket and serve immediately.

Enjoy!

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Tricolore Pizza

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Salmon & Dill Pizza

September 7, 2017 | Leave a comment

Crispbread Pizza With Salmon & Dill

Hej hej, another quick and easy crispbread pizza recipe. This time flavoured with two Scandi staples – salmon and dill. Dillicious. By using a round of Leksands as your base you can have pizza in 12 minutes – and the mild rye flavour works really well with the salmon. An added bonus is, of course, that it is actually good for you! Win win win. Win.

You will need:

  • 1 round of Leksands crispbread OR 8 pieces Leksands triangle crispbread
  • 100ml tomato sauce
  • 1 small onion, chopped – plus butter or oil for frying
  • 75g hot smoked salmon
  • 60g mozzarella
  • Zest from 1/2 lemon
  • 1 tbsp browned butter
  • fresh dill
  • Freshly grated horseradish (from a jar will work in a pinch)
  • Good handful grated cheddar (or try it with Vasterbotten)
  • Sea salt & freshly ground pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add a pinch of sugar and the garlic and let caramelise. Season with salt & pepper.
3. Spread the tomato sauce over the base. Add the onion and the salmon in smaller chunks – finish with the mozzarella and grated cheese. Season with pepper.

Bake for approximately 10 minutes until the cheese is bubbly and slightly golden. Top with lemon zest, grated horseradish and a drizzle of browned butter, if liked.

Enjoy!

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Salmon & Dill Pizza

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Crispbread Pizza – Weekday Dinner Revelation

February 6, 2017 | 1 Comment

Crispbread Pizza – White Winter Pizza

A super easy, quick and tasty take on pizza. By using a round of Leksands as your base you can have pizza in 12 minutes – and the mild rye flavour goes really well with the white sauce and salty bacon.

  • 1 round of Leksands crispbread
  • 100ml creme fraiche
  • 3 rashers of streaky bacon in small pieces
  • 1 small onion, chopped
  • Pinch of sugar
  • 30g fresh spinach, chopped
  • 1 small garlic clove, finely chopped
  • 60g mozzarella
  • Good handful grated gruyere (or try it with Vasterbotten)
  • Sea salt & freshly ground pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in  a bit of butter until soft – add a pinch of sugar and the garlic and let caramelise. Season with salt & pepper.
3. Spread the creme fraiche over the base and add the onion mixture, chopped spinach and bacon – finish with the cheese.

Bake for approximately 10 minutes until the cheese is bubbly and slightly golden.

Enjoy!

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Pizza Bianco - White Winter Pizza

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

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