Potato, green tapenade and herb flatbread

Name: Potato, green tapenade and herb flatbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 1
Cuisine: Italian recipes
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

Easy
March 2018

Easy
March 2018

Serves 1
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.

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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

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

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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

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

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.
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.
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.

Method

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.
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.
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.

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