Potato-Chanterelle Pizza
Potato-Chanterelle Pizza - Utterly delicious, absolutely gorgeous and wholly satisfying
Healthy, because
Even smarter
Nutritional values
The chard and chanterelles add valuable minerals, vitamins, fiber and plant proteins to this nutritious pizza.
The air-dried Italian beef adds a ton of flavor with relatively few calories.
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 863 mg | (22 %) | ||
| Calcium | 327 mg | (33 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 9 ozs starchy potatoes
- 5 ⅕ ozs Whole wheat flour
- 3 ½ ozs Pastry flour (plus more for dusting)
- salt
- ½ cube fresh Yeast
- 7 ozs Swiss chard
- 7 ozs Chanterelle (mushrooms)
- 1 onion
- 2 Tbsps olive oil
- peppers
- 4 Tbsps pecorino romano
- 10 ozs crushed Tomatoes (canned)
- ½ tsp dried oregano
- 2 ozs Bresaola
Kitchen utensils
Preparation steps
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again.
Peel while still hot and press through a potato ricer into a bowl.
Mix both types of flour and 1/2 teaspoon salt in another bowl. Make a well in the middle and crumble yeast into well. Pour in approximately 1/2 cup lukewarm water and knead with dough hook of a mixer until smooth. Cover and let rise in a warm place for about 30 minutes.
Trim chard, cut into strips, rinse well and drain. Clean the chanterelles with a brush (or paper towels). Peel the onion and chop finely.
Heat oil in a non-stick pan. Add chard, chanterelles and onion and cook for 2-3 minutes. Season with salt and pepper. Set aside.
Shave Pecorino cheese with a vegetable peeler and reserve half for garnish.
Divide dough on a lightly floured surface into 4 portions and roll out each into a round, about 9 inches in diameter.
Place 2 rounds on a parchment-lined baking sheet.
Spread each round with 1/4 of tomatoes. Season with salt, pepper and oregano. Sprinkle with Pecorino. Bake on bottom rack of preheated oven at 450°F for 10 minutes.
Top partially baked pizzas with chard mixture and bake for another 5-10 minutes. Remove pizzas on parchment paper from baking sheet. Repeat with remaining dough rounds and toppings to bake 2 more pizzas.
Cut or tear bresaola into large pieces and scatter over baked pizzas. Sprinkle baked pizzas with reserved Pecorino and serve immediately.
