Squash, Hazelnut and Gorgonzola Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 807 cal. | (38 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 886 mg | (22 %) | ||
| Calcium | 379 mg | (38 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 37 g |
Ingredients
- For the topping
- 400 grams Pumpkin (such as Hokkaido pumpkin)
- 100 grams Hazelnuts
- 2 Tbsps olive oil
- 2 Tbsps honey
- 150 grams dried Cranberry
- 200 grams Gorgonzola
- 2 sprigs rosemary
- salt
- freshly ground peppers
- For the dough
- 10 grams fresh Yeast
- 250 grams Pastry flour
- 1 pinch salt
- 1 Tbsp sunflower oil
- Pastry flour (for dusting)
Preparation steps
For the dough: Dissolve the yeast in 100 ml (approximately 1/2 cup) lukewarm water. Add the flour, salt and oil and knead until smooth. Add a little flour or water, if needed. Shape into a ball, cover and let rise in a warm place for about 1 hour.
For the topping: Cut the squash into thin strips. Chop the hazelnuts coarsely.
Preheat the oven to 220°C (approximately 425°F).
Knead the dough again, divide into 2 pieces, roll out on a floured surface into thin discs and place each on a baking sheet lined with parchment paper. Brush with oil and drizzle with honey. Top with the squash, nuts, cranberries and cheese. Pluck the rosemary and sprinkle over the flatbread. Bake for about 15 minutes, until the edges are golden brown.
Season with salt and pepper to serve.
