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Spring Onion and Mushroom Thin Pizza

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Spring Onion and Mushroom Thin Pizza
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
826
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie826 kcal(39 %)
Protein27.49 g(28 %)
Fat40.73 g(35 %)
Carbohydrates90.84 g(61 %)
Sugar added0 g(0 %)
Roughage3.05 g(10 %)
Vitamin A154.24 mg(19,280 %)
Vitamin D0.46 μg(2 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁1.83 mg(183 %)
Vitamin B₂1.6 mg(145 %)
Niacin20.23 mg(169 %)
Vitamin B₆0.29 mg(21 %)
Folate354.23 μg(118 %)
Pantothenic acid3.2 mg(53 %)
Biotin1.32 μg(3 %)
Vitamin B₁₂0.97 μg(32 %)
Vitamin C1.81 mg(2 %)
Potassium836.29 mg(21 %)
Calcium640.87 mg(64 %)
Magnesium52.81 mg(18 %)
Iron6.08 mg(41 %)
Iodine0.15 μg(0 %)
Zinc3.91 mg(49 %)
Saturated fatty acids13.3 g
Cholesterol56.7 mg
Author of this recipe:

Ingredients

for
4
For the dough
¾ ounce
1 tablespoon
3.333 cups
1 teaspoon
3 tablespoons
All purpose flour (for the work surface)
For the topping
1 teaspoon
dried oregano
5 ½ cups
fresh Mushrooms (sliced)
2 cups
Cheese (grated, e. g. Gouda)
2
scallions (cut into rings)
3 tablespoons

Preparation steps

1.
To make the dough, dissolve the yeast in 220 ml lukewarm water. Mix the flour and salt in a bowl and create a well in the middle. Pour in the yeast mixture and the oil and knead into a smooth dough. If necessary add a little more flour or water.
2.
Knead well on a floured work surface for 10 min. Return to the bowl, cover and leave to rest in a warm place for around 1 hour.
3.
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.
4.
Puree the tomatoes and season with salt, ground black pepper and oregano.
5.
Knead the dough again and split into 4 equal portions. Roll each one out into a circle and place on the prepared baking tray. Spread with the tomato sauce, add 2/3 of the mushrooms, sprinkle with the cheese and bake for 15-20 min until golden brown.
6.
Remove the pizzas from the oven and top with the remaining mushrooms and the spring onions. Serve drizzled with a little olive oil.