with Danablu


(10 servings)

  • 10 mini flatbreads
  • 100 g fresh basil
  • 100 g almonds
  • 75 g Emborg Gran Amici Shredded
  • 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
  • Pepper


Blend basil, almonds, Gran Amici 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.