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Ingredients
Mushroom Pizza with Red Bell Peppers
- Ingredients
- 400 grams Puff pastry dough (frozen)
- 300 grams button Mushroom
- 3 garlic cloves
- 1 shallot
- 200 milliliters Whipped cream
- 80 grams Crème fraiche
- 100 grams Emmentaler cheese (grated)
- 2 Tbsps thyme
- 1 egg
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 1 red Bell pepper
- 1 egg yolk
- Pastry flour (for dusting the work space)
- vegetable oil (for frying)
Thaw the shortcrust pastry dough.
Rinse the mushrooms and cut into slices. Fry the mushroom slices in batches in hot oil, it should have little or no liquid.
Peel the garlic and cut into slices.
Peel the shallots and chop finely. Sauté the shallots with garlic in a little oil and add to the mushrooms, allow to cool.
Mix the creme fraiche cheese with egg, Emmentaler cheese, thyme, nutmeg and cream. Season with salt and pepper.
Roll out the shortcrust pastry dough on a floured surface and cut out two circles, slightly larger than the pizza pans. Place the rolled dough onto the greased pizza pan, leaving a margin of about 2 cm (approximately 1 inch).
Spread mushroom mixture on the pizza dough and top with the cheese mixture.
Rinse the red bell pepper, cut in half, remove seeds and ribs and cut into thick strips. Place the bell pepper strips on the pizzas and turn the edges slightly inwards. Brush the edges with egg yolk and bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 25 min.
(Percentage of daily recommendation)
| Calorie | 1,792 cal. | (85 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 150 g | (129 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |