Those peckish for fast food needn’t feel guilty with this healthy spin on the Italian classic

Pulled-pork pizza with pickled onion and avocado

One round of sourdough crispbread
100ml tomato sauce
75g pulled pork
Butter or oil for frying
1 tomato
60g mozzarella
2 handfuls grated cheese – eg a mix of grana padano and cheddar
½ red onion
1 avocado
Fresh chilli
Fresh coriander
Salt and freshly ground pepper

Preheat the oven to 225C.

Start by prepping the pickled onion. Slice the red onion as thinly as possible and put in a bowl. Squeeze the lime into the bowl and massage into the onion. Leave to one side whilst making the pizza.

Thinly slice the onion and fry in a little oil or butter, with a pinch of sugar added, until soft and translucent. Spread the tomato sauce onto the crispbread and spread the onion on top. Slice up your tomato and add along with the pulled pork. Season with salt and pepper, then top with chunks of mozzarella and the grated cheese.

Bake in the middle of the oven for approximately 10 minutes; whilst it bakes, prepare your avocado. Scoop out the flesh and mash with finely chopped chilli, salt and lime juice to taste.

Remove the pizza from the oven, and add dollops of your avocado smash and a generous sprinkling of fresh coriander to serve.

Recipe courtesy of Leksands. The Swedish crispbreads are available to buy in store at ScandiKitchen or online at and