Veggie Polenta Pizza
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
470
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 196.4 μg | (327 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 342 μg | (114 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 206 mg | (217 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups Broccoli
- 3 green Leeks
- 2 carrots (slices)
- 2 Tbsps sunflower oil
- For the topping
- 1 Leek (thinly sliced)
- 2 red peppers (quartered, deseeded and sliced into strips)
- 2 Bell pepper (quartered, deseeded and sliced into strips)
- 5 Tbsps olive oil
- 3 slices Crispbread (crumbled)
- For the base
- 1 ½ cups Polenta
Preparation steps
1.
Bring 4 1/2 cups water to a boil in a pan with the broccoli, leek leaves and carrots. Add the oil and a little salt and cook for approx. 15 minutes until the vegetables are soft. Drain, retaining the cooking liquid (broth). Puree the vegetables with approx. 1 cup of the broth.
2.
For the topping place the leek and bell peppers in a pan with 1 cup of water and a pinch of salt. Cover, bring to a boil and cook for approx. 7 minutes.
3.
For the base place the vegetable broth in a pan, bring to a boil and add the polenta gradually, stirring continuously. Turn down the heat and let simmer for approx. 25 minutes, until thickened. Stir occasionally.
4.
Heat the oven to 220C (200C fan) 425F, gas 7.
5.
Spread the polenta over an oiled cookie sheet to a layer 1 cm/1/2 in thick. Let cool.
6.
Spread the vegetable puree over the polenta and spread the pepper and leek on top. Heat the olive oil and fry the crispbread crumbs until golden brown. Sprinkle over the polenta pizza.
7.
Bake for 12-15 minutes.
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