Ingredients
- —2 round organic Leksand’s crispbreads
- —6 tbsp tomato sauce (see above)
- —350 g grated mozzarella
- —100 g deli ham, sliced
- —200 g green asparagus, chopped
- —50 g cherry tomatoes, halved
- —50 g green olives, sliced
- —100 g tzatziki
- —1 tsp olive oil
- —Pepper, salt, fresh basil
- —400 g sieved tomatoes (passata)
- —1 tsp salt
- —1 tbsp oregano
- —1 tsp black pepper
Instructions
Preheat the oven to 225 °C.
Spread the tomato sauce over the crispbreads.
Sprinkle mozzarella on top and arrange ham, asparagus, olives, and cherry tomatoes.
Drizzle lightly with olive oil, season with pepper and salt.
Bake for 8–9 minutes until the cheese is melted and the edges are crispy.
Garnish with basil and a dollop of tzatziki.
Slice into pieces and serve immediately.
Mix all tomato sauce ingredients in a bowl. No cooking required — the sauce cooks in the oven and retains its fresh flavor.
Serving Tip
Thin, crispy pizza bursting with Mediterranean flavors — fresh, light, and Metabolic-friendly. Serve on a wooden board, drizzle with a touch of olive oil, and place a small bowl of extra tzatziki on the side.
Storage Tip
The tomato sauce keeps for up to 3 days in the fridge or 1 month in the freezer. The pizza is best enjoyed straight from the oven but can be stored in the fridge for 1 day and reheated for 5 minutes at 180 °C.