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Flatbreads with raisin, pine nut & caper pesto

Name: Flatbreads with raisin, pine nut & caper pesto
Yield: Makes 3 flatbreads
Cuisine: Turkish recipes
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)

Published: 18 Sep 18
Updated: 18 Mar 24

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.

Easy
May 2018

Test kitchen approved

Makes 3 flatbreads
Hands-on time 10 min, oven time 10 min

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

Vegetarian recipes

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

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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

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.
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.
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.

Drizzle the warm flatbreads with the reserved pesto and the saffron dressing. Sprinkle with the extra parsley and rocket leaves, if using.

Recipe from May 2018 Issue

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

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