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Ingredients
Flatbreads with Vegetables, Anchovies and Feta Cheese
- For the dough
- 1 cube fresh Yeast (approximately 1.5 ounce)
- 14 ozs Pastry flour
- 1 tsp salt
- 3 Tbsps olive oil
- For the topping
- 7 ozs Cherry tomatoes
- 4 Anchovy fillet
- 1 Radicchio
- 2 Tbsps Caper
- 3 Tbsps black, pitted Olives
- 2 garlic cloves
- 6 Tbsps olive oil
- 7 ozs marinated Artichoke hearts (from a jar)
- 2 Red onions
- 1 tsp freshly chopped parsley
- 1 tsp freshly chopped Basil
- freshly ground peppers
- 10 ozs Feta
- For garnish
- Basil
For the dough, mix yeast in 3/4 cup of lukewarm water. Mix the flour with the salt in a bowl, make a well in the center, and pour in yeast mixture and the oil. Knead into a smooth dough. Cover and let rise 1 hour in a warm place. For the topping, rinse and halve the tomatoes. Drain the anchovies and chop. Divide leaves of the radicchio, trim, rinse, shake dry and cut into fine strips.
Drain the capers and olives. Coarsely chop the olives. Pass garlic through a press and mix with the oil. Drain artichoke hearts and cut into strips. Peel the onions and cut into rings. Preheat the oven to 400°F. Divide the dough into 4 equal portions and roll out on a floured surface.
Spread the flatbreads with radicchio, artichoke hearts, tomatoes, onions, herbs, olives, capers, anchovies and the garlic oil. Season with pepper. Sprinkle with feta and bake in preheated oven for about 20 minutes. Serve sprinkled with fresh basil.
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |