Pear and Cheese Flatbread

5
Average: 5 (1 vote)
(1 vote)
Pear and Cheese Flatbread
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
776
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie776 kcal(37 %)
Protein25.28 g(26 %)
Fat37.68 g(32 %)
Carbohydrates82.16 g(55 %)
Sugar added0 g(0 %)
Roughage3.51 g(12 %)
Vitamin A148.94 mg(18,618 %)
Vitamin D0.25 μg(1 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.98 mg(98 %)
Vitamin B₂0.78 mg(71 %)
Niacin10.03 mg(84 %)
Vitamin B₆0.11 mg(8 %)
Folate169.14 μg(56 %)
Pantothenic acid0.74 mg(12 %)
Biotin3.06 μg(7 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C4.88 mg(5 %)
Potassium304.13 mg(8 %)
Calcium754.43 mg(75 %)
Magnesium40.55 mg(14 %)
Iron4.74 mg(32 %)
Iodine6.39 μg(3 %)
Zinc2.29 mg(29 %)
Saturated fatty acids22.38 g
Cholesterol150.45 mg

Ingredients

for
4
Ingredients
2 ⅔ cups all-purpose flour
1 tablespoon Dried yeast
1 teaspoon salt
cup Crème fraiche
1 egg yolk
1 cup grated Gruyere
½ cup fresh Mozzarella
2 Pear (peeled and sliced)
1 cup Wine Cheese (thinly sliced)
2 tablespoons Chives
How healthy are the main ingredients?
MozzarellaChivessaltPear
Preparation

Kitchen utensils

1 Wok, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler

Preparation steps

1.

To make the dough, mix together the flour with the dried yeast, salt and a pinch sugar. Add 8 ounces lukewarm water and knead into a semi-firm dough. Cover and leave to rise in a warm place for 45 minutes until it has doubled in size.

2.

Heat the oven and the baking tray to 475°F.

3.
Knead the dough again, split into 4 portions, and roll each one out on a floured work surface into long thin pieces.
4.

Place them on baking paper. Mix together the creme fraiche, egg yolk, and the Gruyere cheese. Season and spread on the dough. Add the mozzarella and the pears and place the wine cheese on top.

5.
Place the sheet of baking paper on the hot baking tray and bake for approx. 10 minutes. Serve sprinkled with chives.