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Recipe: Tricolore Mediterranean Crispbread Pizza

Posted by Martina Wade | Food & Recipes, Recipes
Trikoloren

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.
Course: Dinner
Cuisine: Swedish
Author: Leksands

Ingredients

  • 1 Leksands big round crispbread we prefer the original, in the blue pack
  • 100 ml  tomato sauce
  • small onion + butter/oil for frying
  • 3-4  anchovy fillets  in oil
  • 8-12  black olives
  • tbsp  small capers
  • fresh chilli  finely chopped, seeds removed
  • handfuls parsley finely chopped
  • garlic clove grated grated
  • cherry tomatoes  halved
  • 60 mozzarella
  • handful of grated cheddar
  • sea salt   rocket to serve.
  • black pepper

Instructions

  • Pre-heat oven to 225 degrees celsius.
  • Finely chop onion and fry in a bit of butter until soft - add pinch of sugar and let caramelise. Season with salt & pepper.
  • 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.

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