The World’s Quickest Pizza is Swedish…?
Crispbread (or Knäckebröd) is something quintessentially Nordic. A dry flatbread typically made from rye flour and water. A staple food in both the traditional (the hole in the middle is a storage solution; one would hang the bread on wooden sticks just under the ceiling!) as well as in many contemporary Swedish pantries.
It is also what I have more or less been living off my first couple of days back in Sweden. Which is what brings me into introducing yet another culinary love child, the thing most Swedish meets the thing most Italian. See, the crispbread can easily be transformed into a quick lunch dressed up in pizza toppings! Possibly the most hassle-free kind of pizza crust in the world? You tell me. Here is how it is done ↓
→ tomato base, perhaps some of the mind-changing tomato sauce or simply tomato puree
→ cheese of choice
→ toppings of choice; mushrooms, tomato, fresh basil, balsamico etc.
Set oven to 200°C. Spread the tomato base evenly over your crispbread, before adding your chosen toppings (herbs, tomato and balsamico are best to go on after the trip to the oven) covering it with a layer of cheese. Cook for 10 minutes or until the cheese has melted. Top with fresh herbs, tomato, black pepper, balsamico — you will what you imagine! ¯\_(ツ)_/¯
The bread will have softened from the heat, but will quickly turn crispy again – you’re best of to slice it asap! (Or just eat the whole thing as a giant open sandwich)