Arugula and Mushroom Flatbread
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 416 mg | (10 %) | ||
| Calcium | 443 mg | (44 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¾ oz Yeast (0.5 cube)
- 1 pinch sugar
- 1 ⅔ cups all-purpose flour
- salt
- butter (to grease the baking tray)
- For the topping
- 1 cup Goat cheese (a log)
- 2 cups button Mushrooms
- 2 shallots
- olive oil
- salt
- freshly ground Black pepper
- 1 cup Arugula
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Pot mit Deckel, 1 Immersion blender, 3 canning jars (à 300 ml Inhalt), 1 Citrus juicer, 1 Peeler, 1 Kitchen towel
Preparation steps
1.
For the dough, put the yeast into a large bowl with about 120 ml/1/2 cup warm water and the sugar and mix smoothly. Then add the flour and salt and knead well until the dough is no longer sticky. Cover with a tea towel and put to rise in a warm place for 45 minutes, by which time it should have doubled in volume.
2.
Preheat the oven to 225°C/435°F. Knead the dough again (not too vigorously) on a floured work surface, then roll out thinly into 1 or 2 flatbreads and put on a greased cookie sheet.
3.
Thinly slice the goat's cheese and spread over the dough, then bake in the hot oven for about 15 minutes.
4.
Clean and slice the mushrooms. Peel and thinly slice the shallots. Heat 2 tablespoons olive oil and quickly sauté the mushrooms and shallots over a fairly high heat. Season with salt and pepper and remove from the heat.
5.
Take the flatbread out of the oven, scatter evenly with the mushrooms, shallots and arugula and served sprinkled with a little olive oil.
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