Potato Flatbread Pizza

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Potato Flatbread Pizza
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Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
755
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie755 kcal(36 %)
Protein39.27 g(40 %)
Fat43.39 g(37 %)
Carbohydrates58.72 g(39 %)
Sugar added0.52 g(2 %)
Roughage7.08 g(24 %)
Vitamin A205.56 mg(25,695 %)
Vitamin D1.25 μg(6 %)
Vitamin E2.47 mg(21 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.46 mg(42 %)
Niacin16.59 mg(138 %)
Vitamin B₆0.94 mg(67 %)
Folate84.05 μg(28 %)
Pantothenic acid1.06 mg(18 %)
Biotin5.76 μg(13 %)
Vitamin B₁₂1.24 μg(41 %)
Vitamin C128.64 mg(135 %)
Potassium1,626.1 mg(41 %)
Calcium563.94 mg(56 %)
Magnesium76.84 mg(26 %)
Iron3.75 mg(25 %)
Iodine17.1 μg(9 %)
Zinc1.62 mg(20 %)
Saturated fatty acids12.07 g
Cholesterol101.14 mg
Author of this recipe:
How healthy are the main ingredients?
egggarlicMushroomTunaBasil

Ingredients

for
4
For the base
4.333 cups
floury potatoes
3 tablespoons
3 tablespoons
1
For the topping
2
5 cloves
7 tablespoons
2 ½ cups
canned tomatoes
2 cups
button Mushrooms
cup
pitted Olives
9 ounces
1 tin
Tuna in oil (approx. 180 g drained weight)
3
pickled chile (mild or hot depending on preference)
5
freshly ground peppers
½ teaspoon
1 tablespoon
1 tablespoon
Basil (to garnish)

Preparation steps

1.
Cook the potatoes in salted water for 25-30 minutes, or until soft. Drain, refresh in cold water then peel and push through a potato ricer. Leave to cool slightly then mix with the flour, cornflour, egg and 1 tsp salt. Knead to a shapeable dough. Work in a little more flour if necessary. Leave the dough to rest for about 15 minutes.
2.
Peel and finely chop the onions and garlic. Heat 3 tbsp oil and sweat the onions and garlic until translucent. Add the tinned tomatoes, crush with a potato masher and simmer for 20 minutes. Season with salt, pepper and sugar.
3.
Clean and slice the mushrooms. Thinly slice the olives and mozzarella. Drain and roughly flake the tuna. Cut the chillies into rings. Dry the anchovy fillets and halve lengthwise.
4.
Place the dough on an oiled baking tray, roll out and spread with the tomato sauce mixed with the anchovy paste. Top with the mozzarella, mushrooms, chillies, olives, tuna, anchovies and capers and sprinkle with the remaining olive oil. Bake in a preheated oven (250°C, lower shelf) for about 25 minutes.
5.
Serve garnished with basil.