When these came out of the test kitchen, it was hard to stop eating them, put it that way! Using flatbreads to make individual pizzas is an easy win on a weeknight, and here the floral warmth of rose harissa is stirred into cream cheese for a topping with plenty of flavour.
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Ingredients
- 100g curly kale, thick stems removed
- 200g soft cheese
- 3 tbsp rose harissa
- 4 thick flatbreads (we used Greek-style flatbreads)
- 80g bacon lardons or pancetta cubes
- 20g pine nuts
- 1 tbsp olive oil
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Method
- Finely shred the kale, then put in a bowl. Sprinkle with a good pinch of fine salt, then massage it into the kale for a few minutes until tender and releasing liquid – this makes it less chewy. Set aside.
- Heat the grill to medium-high. In a bowl, stir together the soft cheese and harissa, then season. Spread the mixture on the flatbreads, top with the kale and sprinkle with the lardons and pine nuts.
- Drizzle with oil, then pop under the grill for 6-8 minutes, until the bacon is crisp.
Nutrition
- 523kcals Calories
- 33g (13g saturates) Fat
- 17g Protein
- 35g (4.9 sugars) Carbs
- 7.4g Fibre
- 2.3g Salt
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