Chicken pizza with apple and Dijon mustard

Want a healthier alternative to your takeaway favourite? Try this chicken pizza with apple and Dijon mustard recipe. It’s made with a rye crispbread base, so it’s ideal if you don’t get on well with classic dough. There’s also plenty of veg packed onto this pizza, making it almost saintly.

Ingredients (makes 1 pizza)

1 large round Normalgraddat/Original Leksands

100ml tomato sauce

3 slices chicken breast

½ tart apple, such as Granny Smith

1 tomato

1 small onion

Oil or butter for frying

Pinch of sugar

60g mozzarella

Handful of grated cheddar

Salt and freshly ground pepper

2tbsp crème fraiche

½tbsp Dijon mustard

½tsp lemon juice

Rocket salad

Method

Preheat the oven to 225°C.

Finely chop onion and fry until soft and translucent in a bit of oil or butter. Add a pinch of sugar and let caramelise slightly. Spread the tomato sauce onto the crispbread. Wash and slice both the apple and tomato and cut the chicken into smaller chunks.

Scatter these onto the base and finish with chunks of mozzarella and the grated cheese. Bake for approximately 10 minutes.

While baking, put the crème fraiche, lemon juice and Dijon mustard in a little bowl and stir well. Add salt and pepper to taste. Dollop some on top of the pizza and scatter rocket on top before serving.

Recipe courtesy of Leksands