Crispbread pizza
A while ago, people in Sweden started making pizza out of crispbread. I always thought this was a wonderful idea. Pizza is amazing – no doubt about that – but we can’t really justify eating it all the time. So, trust the Swedes to make it all very lagom and balanced by using a super-healthy base so that it’s ready in five minutes! Leksands is my favourite brand of crispbread to use for this, because it is fairly thick and comes in big round slices, so it actually looks like pizza once it is cooked. However, you can use other brands and make smaller versions. I use both tomato purée and pesto as bases. Toppings will vary depending on your refrigerator’s mood that day – but really, as long as they’re gooey when melted and tasty, you’re good to go.
Servings: 1 large crispbread pizza
Ingredients
- a handful of fresh peas
- 5-6 asparagus spears
- 1 big round of crispbread (I use Leksands) - can be bought here
- 2 tablespoons green pesto with a few drops of olive oil mixed in
- ready-to-eat green tomatoes, sliced (if you can't find them, red are fine)
- bocconcini or mozzarella balls, to taste
- a good handful of grated cheese (I use a mixture of torn mozzarella and Cheddar)
- salt and freshly ground pepper
Instructions
- Preheat the oven to 180°C (350°F) Gas 4.
- Blanch the peas and asparagus in boiling water for 3 minutes and then plunge into ice-cold water to stop the cooking process.
- Place the crispbread on a large baking sheet and lightly spread the base with pesto. Add the tomato, asparagus, peas and then the bocconcini or mozzarella, torn into small shreds if needed. Top with the grated cheese. Season with salt and pepper and bake in the preheated oven for around 5 minutes or until the cheese has melted.
- Slice with a pizza cutter and serve immediately (it does not keep). If you want a meaty version, add some air-dried ham after cooking.
Notes
From the book ScandiKitchen Summer by Bronte Aurell, photo by Pete Cassidy. Book available here.