Veggie Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,796 cal. | (86 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 289 g | (193 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 26.1 g | (87 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 1,079 μg | (1,798 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 454 μg | (151 %) | ||
| Pantothenic acid | 12.5 mg | (208 %) | ||
| Biotin | 74.6 μg | (166 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 341 mg | (359 %) | ||
| Potassium | 2,839 mg | (71 %) | ||
| Calcium | 567 mg | (57 %) | ||
| Magnesium | 260 mg | (87 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 131 μg | (66 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 578 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the dough:
- 300 grams Pastry flour
- 1 tsp salt
- 1 pinch sugar
- 150 milliliters milk
- 1 egg white
- 30 grams melted butter
- Pastry flour (for the work surface)
- For topping:
- 250 grams Broccoli
- 150 grams fresh Spinach
- salt
- 300 grams shiitake mushrooms
- 1 small onion
- 2 garlic cloves
- 1 Tbsp butter
- 2 Tbsps chopped parsley
- cayenne pepper
- Nutmeg
Preparation steps
Preheat the oven to 220°C (approximately 425°F) with a baking sheet.
Mix the flour with the salt and the sugar in a bowl. Gradually add the milk, the egg and the melted butter. Knead until a smooth dough is formed. Cover and let sit for about 10 minutes.
Rinse the broccoli and divide into florets. Rinse the spinach.
On a floured work surface, roll the dough very thin with a rolling pin. Place on the hot baking sheet. Bake for 8-10 minutes until slightly brown.
Blanch the broccoli in a pan of salted water for 5 minutes. Add the spinach. After about 30 seconds, quench with cold water and drain. Rinse the mushrooms and cut into pieces. Peel the onion and garlic and finely dice. Sauté in a pan with melted butter until transparent. Add the mushrooms and sauté for about 5 minutes while stirring. Season with salt and pepper. Coarsely chop the vegetables, mix in the parsley and season with salt, cayenne pepper and nutmeg.
Remove the pizza from the oven and place on a wooden board. Cover with the vegetables and mushrooms. Cut into pieces and serve.
