Flatbreads with raisin, pine nut & caper pesto

Flatbreads with raisin, pine nut & caper pesto
  • 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
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)

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.

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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