Spring Onion and Mushroom Thin Pizza

Name: Spring Onion and Mushroom Thin Pizza
Total time: 2 h 20 min
Yield: 4
Ingredients: 0.75 ounce Fresh yeast; 1 tablespoon Dried yeast; 3.333 cups All purpose flour; 1 teaspoon salt; 3 tablespoons olive oil; All purpose flour (for the work surface); 1 teaspoon dried oregano; 5.5 cups fresh Mushrooms (sliced); 2 cups Cheese (grated, e. g. Gouda); 2 scallions (cut into rings); 3 tablespoons olive oil

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 20 min.

Ready in

Calories:

826

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	826 kcal	(39 %)
Protein	27.49 g	(28 %)
Fat	40.73 g	(35 %)
Carbohydrates	90.84 g	(61 %)
Sugar added	0 g	(0 %)
Roughage	3.05 g	(10 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	154.24 mg	(19,280 %)
Vitamin D	0.46 μg	(2 %)
Vitamin E	0.75 mg	(6 %)
Vitamin B₁	1.83 mg	(183 %)
Vitamin B₂	1.6 mg	(145 %)
Niacin	20.23 mg	(169 %)
Vitamin B₆	0.29 mg	(21 %)
Folate	354.23 μg	(118 %)
Pantothenic acid	3.2 mg	(53 %)
Biotin	1.32 μg	(3 %)
Vitamin B₁₂	0.97 μg	(32 %)
Vitamin C	1.81 mg	(2 %)
Potassium	836.29 mg	(21 %)
Calcium	640.87 mg	(64 %)
Magnesium	52.81 mg	(18 %)
Iron	6.08 mg	(41 %)
Iodine	0.15 μg	(0 %)
Zinc	3.91 mg	(49 %)
Saturated fatty acids	13.3 g
Cholesterol	56.7 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

For the dough: ¾ ounce
Fresh yeast; 1 tablespoon
Dried yeast; 3.333 cups
All purpose flour; 1 teaspoon
salt; 3 tablespoons
olive oil; 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
olive oil

print shopping list

Preparation steps

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.

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.

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.

Puree the tomatoes and season with salt, ground black pepper and oregano.

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.

Remove the pizzas from the oven and top with the remaining mushrooms and the spring onions. Serve drizzled with a little olive oil.