Beet, Goat Cheese and Walnut Flatbread
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
244
calories
Calories
Healthy, because
Even smarter
Nutritional values
This flatbread is a good source of protein from the goat cheese and iron from the beets.
This makes a great side next to our Italian Pasta Salad.
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 kcal | (12 %) | ||
| Protein | 7.69 g | (8 %) | ||
| Fat | 12.63 g | (11 %) | ||
| Carbohydrates | 25.95 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.07 g | (7 %) |
more nutritional values
| Vitamin A | 36.88 mg | (4,610 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.27 mg | (2 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.44 mg | (40 %) | ||
| Niacin | 4.77 mg | (40 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 128.76 μg | (43 %) | ||
| Pantothenic acid | 0.65 mg | (11 %) | ||
| Biotin | 0.68 μg | (2 %) | ||
| Vitamin B₁₂ | 0.28 μg | (9 %) | ||
| Vitamin C | 1.45 mg | (2 %) | ||
| Potassium | 133.11 mg | (3 %) | ||
| Calcium | 105.55 mg | (11 %) | ||
| Magnesium | 16.25 mg | (5 %) | ||
| Iron | 2.13 mg | (14 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 3.58 g | |||
| Cholesterol | 14.85 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the dough
- 2 ½ tablespoons
- 1 tablespoon
- 2 ⅔ cups
- 1 teaspoon
- 2 tablespoons
- For the topping
- 2 tablespoons
- 1 ⅔ cups
- 4 tablespoons
Caper (drained)
- ⅔ cup
- ½ cup
chopped Walnut
- ½ teaspoon
- 1.333 cups
Goat cheese (or feta, crumbled)
- 2 handfuls
young Beet Greens
- 1 handful
Preparation steps
1.
For the dough, dissolve the yeast and a pinch of sugar in around 8.5 ounces lukewarm water. In a mixing bowl, knead together the yeast solution, flour, salt and olive oil, using the dough hook on a hand mixer, to form a smooth dough. If the dough is too moist, work in a little extra flour; if it is too dry, add a little extra lukewarm water. Cover and leave in a warm place for 1 hour to rise.
2.
Preheat the oven to 400°F, and line a baking tray with grease-proof paper.
3.
Turn the dough out onto a floured work surface and knead thoroughly once more, then stretch the dough out or roll it, and lay it on the baking tray. Drizzle the olive oil over the dough, spread the beetroot over the pizza and top with the capers, olives and nuts. Season with cumin and salt and scatter the cheese over the top.
4.
Bake the pizza for 15-20 minutes. Garnish with the beetroot leaves and rosemary, then cut into slices and serve.
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