Pineapple Potato-flatbread Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,545 cal. | (74 %) | ||
| Protein | 5.56 g | (6 %) | ||
| Fat | 16.23 g | (14 %) | ||
| Carbohydrates | 348.83 g | (233 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.94 g | (3 %) |
| Vitamin A | 2.67 mg | (334 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.41 mg | (12 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 13.21 μg | (4 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6.19 mg | (7 %) | ||
| Potassium | 1,524.01 mg | (38 %) | ||
| Calcium | 33.83 mg | (3 %) | ||
| Magnesium | 6.92 mg | (2 %) | ||
| Iron | 1.49 mg | (10 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 1 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 14 ozs floury potatoes
- 1 cube fresh Yeast (approximately 1 ounce)
- 14 ozs Pastry flour
- salt
- 6 Tbsps olive oil
- 1 generous pinch Vanilla bean
- 7 ozs Pineapple
- Pastry flour (for the work surface)
- 2 Tbsps fried onion
- 5 Sage
- coarse Sea salt (to sprinkle)
Preparation steps
Rinse the potatoes and steam them for about 30 minutes. Then peel, squeeze through a ricer, let the steam evaporate, and cool until lukewarm.
Mix the yeast with about 1 cup of warm water. Mix the flour with the potatoes and 1 teaspoon salt in a bowl. Add in the dissolved yeast with 4 tablespoons of olive oil and the vanilla seeds. Knead with an electric hand mixer with kneading paddles attached, into a smooth dough. Add flour or water, if necessary. Cover and let rise in a warm place for about 45 minutes, until it doubles in size.
Cut the pineapple into small pieces. Fry briefly in 1 tablespoon of hot oil. Then remove from the heat.
Preheat the oven to 220°C / 400°F.
Knead the potato dough well on a floured work surface. Knead about 1/3 of the pineapple into the dough and form into patties (approximately 1 inch). Place on a baking sheet lined with parchment paper, and cover with the remaining pineapple pieces and the onions. Bake in the preheated oven until golden brown, for about 30-35 minutes. Fry the sage in the remaining oil. Remove the flatbread from the oven. Serve sprinkled with the sage and sea salt, and cut into pieces.
