Asparagus and Fig Flatbread
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 48.9 μg | (82 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 454 μg | (151 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 packet Dry yeast (about 7 grams) (approximately 1/4 ounce)
- 1 tsp Iodized salt
- 1 tsp sugar
- Pastry flour (for dusting)
- For the topping
- 2 scallions
- 250 grams white Asparagus
- 250 grams green Asparagus
- Iodized salt
- 3 Figs
- 1 small red Figs
- 200 grams Quark
- 200 grams Crème fraiche
- 1 egg yolk
- freshly ground peppers
- 120 grams Goat cheese
Preparation steps
For the dough: Combine the flour, yeast, salt, sugar and about 225 ml (approximately 1 cup) lukewarm water and knead until smooth and pulls away from the sides of the bowl. Cover and let rise for about 30 minutes in a warm place.
Rinse the spring onions, trim and cut into thin rings. Rinse the white asparagus, peel, cut off woody ends, halve lengthwise and cut into 6 cm (approximately 2 1/2 inch) long pieces. Rinse the green asparagus, cut off woody ends, halve lengthwise and cut into pieces. Blanch the white asparagus for 3 minutes in boiling salted water. Blanch the green asparagus for about 2 minutes. Drain, rinse under cold water and drain again. Rinse the figs and cut into thin slices. Peel the red onion and finely chop.
Preheat the oven with 2 baking sheets inside to 240°C (approximately 475°F).
Cut the dough into 4 portions, roll out thinly and place on parchment paper.
Mix the quark, crème fraîche and egg yolks together and season with salt and pepper. Spread over the dough, leaving a small border empty. Distribute the asparagus, figs and onions over the pizzas and crumble a little goat cheese over top. Bake on the preheated baking sheets until golden brown, around 10-15 minutes.
