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.
Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.
Can't make it to store? Don't worry. We deliver across the UK and EU to curb your cravings wherever you are.
Please note that all orders placed after 12th of December have missed the pre-Christmas deadline and will therefore not be shipped until January.
Our café & shop in central London is open until 23rd of December and will continue to get stock daily. Happy holidays! Dismiss