Asparagus and Fig Flatbread

with Goat Cheese
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(1 vote)
Asparagus and Fig Flatbread
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Health Score:
69 / 100
50 min.
ready in 1 hr 35 min.
Ready in

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.

1 piece contains
(Percentage of daily recommendation)
Calorie769 cal.(37 %)
Protein32 g(33 %)
Fat28 g(24 %)
Carbohydrates96 g(64 %)
Sugar added2 g(8 %)
Roughage7.6 g(25 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.7 μg(4 %)
Vitamin E3.9 mg(33 %)
Vitamin K48.9 μg(82 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.9 mg(82 %)
Niacin11.5 mg(96 %)
Vitamin B₆0.4 mg(29 %)
Folate454 μg(151 %)
Pantothenic acid2.6 mg(43 %)
Biotin28.6 μg(64 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C29 mg(31 %)
Potassium874 mg(22 %)
Calcium385 mg(39 %)
Magnesium80 mg(27 %)
Iron4.1 mg(27 %)
Iodine27 μg(14 %)
Zinc3.9 mg(49 %)
Saturated fatty acids16.8 g
Uric acid167 mg
Cholesterol150 mg
Complete sugar17 g


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
How healthy are the main ingredients?
Goat cheesesugarFigsFigs

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.