Puff Pastry Pizza with Feta Cheese
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
2092
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,092 cal. | (100 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 167 g | (144 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 11.4 mg | (95 %) | ||
| Vitamin K | 125.2 μg | (209 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 760 mg | (19 %) | ||
| Calcium | 817 mg | (82 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 217 μg | (109 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 99.6 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 620 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 bunch parsley
- 100 grams Olives (stuffed with red peppers)
- 1 egg
- 250 grams Feta
- 1 pkg Puff pastry dough (frozen)
- 10 pickled, green, mild Pepperoncini
- freshly ground peppers
Preparation steps
1.
Thaw puff pastry sheets and lay side by side.
2.
Rinse the parsley, shake dry and chop finely. Cut olives cut into slices.
3.
Crumble feta cheese in a bowl. Stir in the egg, parsley and 50 grams (approximately 1 3/4 ounces) of olive rings and season with pepper.
4.
Press puff pastry sheets together and roll out on a floured work surface to the size of a sheet pan. Place the pastry on a buttered sheet pan and spread the feta cheese mixture on top, leaving the edges (about 1 cm) (approximately 1/3 inch) uncovered. Arrange pepperoncini and remaining olive rings on the cheese.
5.
Bake in a preheated oven at (200°C) (400°F) until the crust is golden brown, about 20 minutes.
