Gorgonzola Flatbread
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1124
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,124 cal. | (54 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 273 μg | (91 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 646 mg | (16 %) | ||
| Calcium | 1,243 mg | (124 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 34.2 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the base
- 2 Tbsps Yeast
- ⅜ cup warm water
- 2 cups Bread flour (plus extra for dusting)
- 1 tsp sugar
- 1 tsp salt
- 2 Tbsps olive oil
- For the topping
- 1 ⅔ cups smoked Scamorza (sliced)
- 1.333 cups Gorgonzola (crumbled)
- freshly ground peppers
- 1 handful Arugula
Preparation steps
1.
For the base: crumble the yeast and stir with 3 tablespoons of the water until smooth.
2.
Put the flour in a mixing bowl with the mixed yeast, sugar, salt, oil and 100ml of the water and knead to a smooth dough. Cover and leave to rise for about 1 hour in a warm place.
3.
Heat a grill with a lid.
4.
Knead the dough on a floured surface well and roll out into a rectangle 3-4mm thick.
5.
Top with both cheeses, leaving a margin around the edges. Season with pepper and place on the hot grill. Close the lid and bake for about 10 minutes until golden brown.
6.
Remove from the grill and garnish with rocket.
