FLATBREAD PIZZAwith Danablu
- 10 mini flatbreads
- 100 g fresh basil
- 100 g almonds
- 75 g Emborg Parmesan
- Juice of 1 lemon
- 150 ml olive oil
- 10 shallots, peeled and thickly sliced
- 150 g sugar
- 50 g Emborg Butter
- 2 nashi pears, very thinly sliced
- 100 g snow pea shoots
- 100 g baby leaves
- 20 sprigs of fresh chervil
Blend basil, almonds, parmesan, lemon juice and oil together. Set aside.
Heat the sugar in a frying pan and let it caramelise. Add the shallots and let the onions caramelise gently at low heat. Add the butter and mix carefully. Remove the pan from the heatafter 2 min and let the onions cool to room temperature in the pan.
Turn on the oven to 180 degrees C
Brush the flatbread liberally with the basil pesto. Top with crumbled Danablue and 3-4 pieces of caramelised onion. Bake the pizzas for 4-5 min on a baking tray without baking paper. Top the pizzas with nashi pear, pea shoots and a mix of chervil and baby leaves. Serve immediately.