Flatbreads with raisin, pine nut & caper pesto

Flatbreads with raisin, pine nut & caper pesto

A slightly different take on pizza, but one that’s just as delicious. Sweet, salty and nutty flavours combine in this incredibly moreish flatbread recipe. Serve as a tear-and-share nibble with olive oil for dipping.

Flatbreads with raisin, pine nut & caper pesto

Extend your flatbread repertoire with this potato, green tapenade and herb recipe. 

  • Serves icon Makes 3 flatbreads
  • Time icon Hands-on time 10 min, oven time 10 min

A slightly different take on pizza, but one that’s just as delicious. Sweet, salty and nutty flavours combine in this incredibly moreish flatbread recipe. Serve as a tear-and-share nibble with olive oil for dipping.

Extend your flatbread repertoire with this potato, green tapenade and herb recipe. 

Nutrition: per serving

Calories
675kcals
Fat
43.3g (6.2g saturated)
Protein
12.2g
Carbohydrates
56.6g (10.1g sugars)
Fibre
5.2g
Salt
1g

Per flatbread

Ingredients

  • 30g raisins or sultanas
  • 25g pine nuts, toasted
  • 20g capers, drained
  • Grated zest and juice ½ lemon, plus extra juice
  • 20g fresh flatleaf parsley, chopped, plus extra leaves to garnish
  • 125ml olive oil
  • 1 pack Crosta & Mollica classic piada flatbreads (from most supermarkets) or other flatbreads or large wholemeal flour tortillas
  • 1 large banana shallot, finely sliced
  • Few shavings ricotta salata dura or pecorino – or vegetarian alternative
  • Pinch saffron
  • Pinch sugar
  • Handful rocket leaves (optional)
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Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Whizz the raisins/sultanas, pine nuts, capers, zest and juice ½ lemon and the parsley in a mini chopper to a rough paste. Drizzle in 100ml oil, then season and whizz again to combine.
  2. Lay the flatbreads on 2 baking sheets and spread with the pesto, reserving a little to serve. Top with shallot slices and the cheese shavings. Bake for 10 minutes until golden and the base is crisp.
  3. Meanwhile, soak the saffron in a small bowl with a tiny splash of boiling water for a few minutes. Add a squeeze of lemon juice, a pinch of salt, sugar and black pepper, and the remaining 25ml oil, then whisk with a fork to make a dressing.
  4. Drizzle the warm flatbreads with the reserved pesto and the saffron dressing. Sprinkle with the extra parsley and rocket leaves, if using.

Nutrition

Per flatbread

Nutrition: per serving
Calories
675kcals
Fat
43.3g (6.2g saturated)
Protein
12.2g
Carbohydrates
56.6g (10.1g sugars)
Fibre
5.2g
Salt
1g

delicious. tips

  1. Ricotta salata is a semi-hard cheese made from ricotta. We’ve used the hard version (dura), available from Italian delis or Ocado (Natoora brand).

  2. Make the pesto (step 1)  a few hours ahead and keep covered in the fridge.

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