Round Veg Flatbreads
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
350
calories
Calories
Nutritional values
1 pizza contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 250 mg | (6 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the base
- 3 ½ cups Bread flour (plus extra if needed)
- 1 tsp salt
- ¾ oz Yeast
- ⅔ cup warm water
- 3 Tbsps olive oil
- For the topping
- 5 ozs Oyster mushrooms (sliced)
- 1 Zucchini (grated)
- 5 Tbsps Tomato Pesto
- salt
- freshly ground peppers
- 1 ½ cups grated Gouda
- To garnish
- ½ bunch Basil (leaves only)
Preparation steps
1.
For the base: mix the flour with the salt in a mixing bowl and make a well in the centre.
2.
Crumble the yeast and mix with the water. Sprinkle with a little flour and stand for 15 minutes in a warm place.
3.
Add to the flour in the bowl with the oil and remaining water. Knead to a smooth dough, adding a little more flour if needed. Knead the dough on a floured surface for about 10 minutes until smooth. Cover and leave ro rise for about 45 minutes.
4.
Heat the oven to 220°C (200° fan) 425°F gas 7. Line a large baking tray with non-stick baking paper.
5.
Knead the dough on a floured surface and divide into 12 equal portions. Roll into small patties and place on the baking tray.
6.
Spread with the pesto, then cover with the mushrooms and courgettes. Sprinkle with salt and pepper, then sprinkle with the cheese.
7.
Bake for 10-15 minutes until the filling is bubbling. Garnish with basil.
