’Nduja & crispy sprout flatbread pizzas

Name: ’Nduja & crispy sprout flatbread pizzas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 100 g British baby sprouts; ½ tsp olive oil; 50 g 'nduja paste; 150 g mascarpone; 200 g pack 2 hand-stretched flatbreads; 30 g blanched hazelnuts, chopped; 10 g Parmigiano Reggiano, finely grated; 2 sprig/s basil, leaves picked, larger leaves torn

These creamy, spicy pizzas are a brilliant way to enjoy sprouts and may even convert some of the haters out there. The combination of fiery 'nduja paste and nutty sprouts makes for a surprisingly moreish topping. Great for Friday nights in and putting Christmas leftovers to good use. Explore more Christmas leftovers recipes.

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Serves2
CourseDinner
Prepare10 mins
Cook20 mins
Total time30 mins

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100g British baby sprouts
½ tsp olive oil
50g 'nduja paste
150g mascarpone
200g pack 2 hand-stretched flatbreads
30g blanched hazelnuts, chopped
10g Parmigiano Reggiano, finely grated
2 sprig/s basil, leaves picked, larger leaves torn

Bring a pan of salted water to the boil. Blanch the sprouts for 3 minutes. Drain, cool slightly, then slice each into 3-4 rounds. Toss with the olive oil; season.
Preheat the oven to 190ºC/170ºC fan/gas 5 with a large baking tray inside to heat up. Mix together the ’nduja paste and mascarpone, then spread over the flatbreads. Scatter over the sprouts and nuts, then slide one of the pizzas onto the hot oven tray and put at the top of the oven. Cook for 6-8 minutes until the sprouts are crispy at the edges, then repeat with the second pizza.
Serve topped with the cheese, basil and a crack of black pepper.

Typical values per serving when made using specific products in recipe