Potato Pizza with Onion
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
442
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams waxy potatoes
- 5 Tbsps olive oil
- 5 Tbsps milk
- 150 grams Pastry flour
- 1 large onion
- 60 grams pickled Anchovy fillet
- 100 grams smal,l black Olives
- 60 grams Caper
Preparation steps
1.
Peel potatoes and cook in salted water until knife-tender, peel while still hot and press through the ricer. Allow to cool slightly.
2.
Combine potatoes with 3 tablespoons of oil, milk and flour with a wooden spoon to form loose dough. Spread onto a floured baking sheet and roll out carefully.
3.
Peel onion and cut into rings. Rinse anchovies well under running water and chop finely. Arrange onion rings, anchovies, olives and capers on top of pizza. Brush with remaining olive oil and bake in preheated oven at 220°C (approximately 425°F) for about 40 minutes. Serve.
