Alsatian Pear and Bacon Flatbread

Name: Alsatian Pear and Bacon Flatbread
Total time: 1 h 20 min
Yield: 2
Ingredients: 2.667 cups All purpose flour; 1 packet Dried yeast (approx. 1 tbsp); 1 teaspoon salt; 1 teaspoon sugar; All purpose flour (for working the dough); 0.667 cup Sour cream; 0.875 cup Crème fraiche; 1 egg yolk; 2 Pear (cored and cut into wedges or bite-sized pieces); 1.333 cups Bacon (roughly chopped); 0.5 cup sliced Hazelnuts

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 20 min.

Ready in

Calories:

147

calories

Calories

How many calories can I eat?

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)

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 %)

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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

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Ingredients

for

flatbreads

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

How healthy are the main ingredients?

salt sugar Sour cream Pear

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Preparation steps

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.

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.

For the topping, mix the sour cream with the crème fraîche and egg yolk and season with salt and ground black pepper.

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.

Bake in the oven for 10-15 minutes until golden brown. Remove from the oven, cut into pieces and serve immediately.