Arugula and Mushroom Flatbread

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Arugula and Mushroom Flatbread
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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)
Calorie516 cal.(25 %)
Protein25 g(26 %)
Fat28 g(24 %)
Carbohydrates42 g(28 %)
Sugar added1 g(4 %)
Roughage3.9 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E1.5 mg(13 %)
Vitamin K21.8 μg(36 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.2 mg(14 %)
Folate233 μg(78 %)
Pantothenic acid1.8 mg(30 %)
Biotin18 μg(40 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C6 mg(6 %)
Potassium416 mg(10 %)
Calcium443 mg(44 %)
Magnesium50 mg(17 %)
Iron2.4 mg(16 %)
Iodine10 μg(5 %)
Zinc3.9 mg(49 %)
Saturated fatty acids13.8 g
Uric acid112 mg
Cholesterol52 mg
Complete sugar2 g

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
How healthy are the main ingredients?
Goat cheeseMushroomArugulasugarsaltshallot
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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