3 Crispbread Pizza Recipes for Summer Dining

Guilt free pizza? 

Crispbreads - in this case Leksands from Sweden - make the perfect healthy, light and crispy pizza base and we’ve got not one but three fantastic recipe ideas below on how best to use them. A pulled pork pizza, a chicken pizza and a bacon, spinach and gruyere number. Now you can have your pizza and eat it.

Pulled Pork Pizza - with pickled onion and avocado

Ingredients:

One large round of Leksands sourdough crispbread

100 ml tomato sauce

75g pulled pork

Butter or oil for frying

1 tomato

60g mozzarella

2 handfuls grated cheese – e.g. a mix of Grana Padano and Cheddar

½ Red onion

1 avocado

Fresh chili

Fresh coriander

Salt and freshly ground pepper

Method:

Preheat the oven to 225 degrees Celsius. 
Start by prepping the pickled onion. Slice the red onion as thinly as possible and put in a bowl. Squeeze the lime into the bowl and massage into the onion. Leave to one side whilst making the pizza.

Thinly slice the onion and fry in a little oil or butter, with a pinch of sugar added, until soft and translucent. Spread the tomato sauce onto the crispbread and spread the onion on top. Slice up your tomato and add along with the pulled pork. Salt and pepper, then top with chunks of mozzarella and the grated cheese.

Bake in the middle of the oven for approximately 10 minutes; whilst it bakes, prepare your avocado. Scoop out the flesh and mash with finely chopped chili, salt and lime juice to taste.

Remove the pizza from oven, and add dollops of your avocado smash and a generous sprinkling of fresh coriander to serve.

The Chicken Pizza – With Apple, Crème Fraiche and Dijon Mustard

Ingredients:

1 large round Normalgraddat/Original Leksands

100 ml tomato sauce

3 slices chicken breast

½ tart apple, such as Granny Smith

1 tomato

1 small onion + oil or butter for frying

Pinch of sugar

60g mozzarella

Handful of grated cheddar

Salt and freshly ground pepper

2 tbsp crème fraiche

½ tbsp. Dijon mustard

½ tsp lemon juice

Rocket salad

Method:

Preheat the oven to 225 degrees Celsius. Finely chop onion and fry until soft and translucent in a bit of oil or butter. Add a pinch of sugar and let caramelize slightly. Spread the tomato sauce onto the crispbread. Wash and slice both the apple and tomato and cut the chicken into smaller chunks. Scatter these onto the base and finish with chunks of mozzarella and the grated cheese. Bake for approximately 10 minutes.

Whilst baking, put the crème fraiche, lemon juice and Dijon mustard in a little bowl and stir well. Add salt and pepper to taste. Dollop some on top of the pizza and scatter rocket on top before serving.

 Bianco Pizza – with Bacon, Spinach and Gruyere

Ingredients:

1 large round Brungraddat/Brownbaked Leksands

100 ml crème fraiche

3 rashers of bacon

1 small onion

Butter or oil for frying

1 pinch of sugar

30 g fresh spinach

1 small garlic clove, finely chopped

60g mozzarella

Good handful grated Gruyere cheese

Flaky sea salt and freshly ground pepper

Method:

Preheat oven to 225 degrees Celsius. Finely chop onion and fry until soft and translucent in butter. Add a pinch of sugar and salt and let caramelize slightly. Remove from pan and add spinach to the pan. Let soften slightly then add the garlic and fry for a short while, careful not to let the garlic burn. Add salt and pepper. Spread crème fraiche over the crispbread base and add onion and spinach. Slice the bacon into smaller pieces and add to pizza; finish with chunks of mozzarella and grated gruyere. Bake for approximately 10 minutes.

Leksands crispbread are a wonderful alternative to bread/pizza dough and are now available throughout the UK from Ocado.com and ScandiKitchen.