Alsatian Pear and Bacon Flatbread
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
147
calories
Calories
Healthy, because
Even smarter
Nutritional values
These delicious flatbreads are a good source of protein from the bacon.
Easily turn this into a vegetarian dish by leaving out the bacon.
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 kcal | (7 %) | ||
| Protein | 3.62 g | (4 %) | ||
| Fat | 8.24 g | (7 %) | ||
| Carbohydrates | 14.18 g | (9 %) | ||
| Sugar added | 0.17 g | (1 %) | ||
| Roughage | 0.77 g | (3 %) |
more nutritional values
| Vitamin A | 11.86 mg | (1,483 %) | ||
| Vitamin D | 0.03 μg | (0 %) | ||
| Vitamin E | 0.52 mg | (4 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.79 mg | (15 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 30.39 μg | (10 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 2.77 μg | (6 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 0.83 mg | (1 %) | ||
| Potassium | 76.61 mg | (2 %) | ||
| Calcium | 34.46 mg | (3 %) | ||
| Magnesium | 9.5 mg | (3 %) | ||
| Iron | 0.86 mg | (6 %) | ||
| Iodine | 1.54 μg | (1 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 3.32 g | |||
| Cholesterol | 22.53 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the dough
- 2 ⅔ cups all-purpose flour
- 1 packet Dried yeast (approx. 1 tbsp)
- 1 teaspoon salt
- 1 teaspoon sugar
- all-purpose flour (for working the dough)
- For the topping
- ⅔ cup Sour cream
- ⅞ cup Crème fraiche
- 1 egg yolk
- 2 Pear (cored and cut into wedges or bite-sized pieces)
- 1.333 cups Bacon (roughly chopped)
- ½ cup sliced Hazelnuts
Preparation steps
1.
For the dough, mix the flour with the yeast, salt and sugar and knead with around 7 ounces lukewarm water to form a fairly firm dough that comes away from the sides of the bowl. Cover and leave in a warm place for around 30 minutes to prove.
2.
Preheat the oven to 475°F. Cut grease-proof paper to the size of two baking trays, then put the trays in the oven to heat.
3.
For the topping, mix the sour cream with the crème fraîche and egg yolk and season with salt and ground black pepper.
4.
Turn the dough out onto a lightly floured work surface and roll out into two flat rectangles. Place these on the grease-proof paper. Spread the crème fraîche mixture over the dough, leaving a narrow edge free. Top with the pear pieces and bacon and scatter over the nuts.
5.
Bake in the oven for 10-15 minutes until golden brown. Remove from the oven, cut into pieces and serve immediately.
