Potato, green tapenade and herb flatbread

Potato, green tapenade and herb flatbread
  • Serves icon Serves 1
  • Time icon Hands-on time 15 min, 
Oven time 15 min

It’s easy to fall back on cheese on toast when eating solo. Get out of the recipe rut with this Provençal-style herby pizza.

Looking for something else? We have lots more recipes for 1 person for you to try.

Nutrition: per serving

Calories
711kcals
Fat
40.7g (11.5g saturated)
Protein
18.5g
Carbohydrates
63.8g (4.1g sugars)
Fibre
7.9g
Salt
2.9g
Calories
711kcals
Fat
40.7g (11.5g saturated)
Protein
18.5g
Carbohydrates
63.8g (4.1g sugars)
Fibre
7.9g
Salt
2.9g

Ingredients

  • 1 flatbread, pizza base or naan bread (we used a Crosta & Mollica Piada flatbread)
  • 1 small potato, thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp chopped fresh rosemary
  • 2 tbsp extra-virgin olive oil
  • 25g pitted green olives, chopped
  • Handful soft herbs (use just one or any mix of mint, parsley and basil), chopped, plus a few extra leaves to serve
  • ½ tbsp capers, drained
  • ½ tsp dijon mustard
  • Lemon juice to taste
  • 40g goat’s cheese

Method

  1. Heat the oven to 200°C/180°C fan/ gas 6. Line a baking tray with non-stick baking paper and put the flatbread on top. Put the potato in a microwave-safe bowl and microwave, partially covered, on high for 3 minutes or until just softened.
  2. Combine the garlic, rosemary and 1 tbsp of the oil in a small bowl, then rub over the flatbread. Arrange the potato slices in a single layer on top and drizzle with ½ tbsp of the oil. Bake for 15 minutes until golden.
  3. In the same bowl, make a tapenade by mixing the olives, chopped soft herbs, capers, dijon mustard and remaining oil, then season with salt, pepper and lemon juice. Spoon the tapenade over the hot flatbread, dot with the goat’s cheese and scatter with extra herbs to serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine