25 August 2017

Knäckebröd Pizza

Lundulph has become seriously addicted to Swedish crispbread and he's quite right, it is very tasty. And like many Swedes who live abroad, we as well as all our guests from Sweden bring packets and packets of crispbread. And on one of the packet, there was a recipe idea of using a round of crispbread as a pizza base. We almost missed it, because it was in such a small font, we thought it might be the ingredients and nutritional listing.


One thing to note is that many of the Swedish crispbreads have one side on which the bread was baked and which is reasonably flat. Then there is the other side, which has deep holes in it - this is the Sunday side. Monday to Saturday, you butter the flat side, but on Sunday you butter the Sunday side, so you get more butter. Not sure how true this is, but I like it either way.


1 round of crispbread
100 g fiery chilli pesto
1 handful of sweetcorn
1 handful of canned mushrooms
½ roast pepper cut into small thin strips
thinly sliced pepperoni
black olives

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  1. Pre-heat the oven to 200 °C and place a large piece of baking paper on an oven rack and place the crispbread round on it with the Sunday side up.
  2. Spread the pesto over the round going all the way to the edges.
  3. Sprinkle the sweetcorn, mushrooms and roast peppers, then cover everything with the pepperoni. Finish with a few olives.
  4. Bake in the oven until the pepperoni slices shrink, but before they start looking dry, then remove, cut and eat.

In the baking, the crispbread soaks up some of the liquid and fat from the toppings and goes a bit chewy yet doesn't disintegrate and one round is just about right for two people. Very easy and tasty.

Lundulph says it's not as nice as real pizza, but was nice enough.

Also, in the photo of the ready pizza, it looks like the edges have been blackened - this is the pesto that went black, I baked it for a touch too long. I did better in the second one I did, but didn't take a photo of it.

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