Bacon and harissa flatbread pizzas
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 21 Dec 23
- Updated: 13 Jun 24
When these came out of the test kitchen, it was hard to stop eating them, put it that way! Using flatbreads to make individual pizzas is an easy win on a weeknight, and here the floral warmth of rose harissa is stirred into cream cheese for a topping with plenty of flavour.
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Serves 4
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Hands-on time 15 min. Oven time 10 min
Ingredients
- 100g curly kale, thick stems removed
- 200g soft cheese
- 3 tbsp rose harissa
- 4 thick flatbreads (we used Greek-style flatbreads)
- 80g bacon lardons or pancetta cubes
- 20g pine nuts
- 1 tbsp olive oil
Method
- Finely shred the kale, then put in a bowl. Sprinkle with a good pinch of fine salt, then massage it into the kale for a few minutes until tender and releasing liquid – this makes it less chewy. Set aside.
- Heat the grill to medium-high. In a bowl, stir together the soft cheese and harissa, then season. Spread the mixture on the flatbreads, top with the kale and sprinkle with the lardons and pine nuts.
- Drizzle with oil, then pop under the grill for 6-8 minutes, until the bacon is crisp.
- Recipe from January 2024 Issue
Nutrition
- Calories
- 523kcals
- Fat
- 33g (13g saturates)
- Protein
- 17g
- Carbohydrates
- 35g (4.9 sugars)
- Fibre
- 7.4g
- Salt
- 2.3g
delicious. tips
Easy swaps Swap the bacon for crumbled feta or cubes of halloumi to make it vegetarian.
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