Veggie Polenta Pizza

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Veggie Polenta Pizza
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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)
Calorie470 cal.(22 %)
Protein11 g(11 %)
Fat30 g(26 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage12.5 g(42 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E9.2 mg(77 %)
Vitamin K196.4 μg(327 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.4 mg(37 %)
Vitamin B₆1.1 mg(79 %)
Folate342 μg(114 %)
Pantothenic acid1.3 mg(22 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C206 mg(217 %)
Potassium1,186 mg(30 %)
Calcium208 mg(21 %)
Magnesium73 mg(24 %)
Iron3.6 mg(24 %)
Iodine30 μg(15 %)
Zinc1.5 mg(19 %)
Saturated fatty acids12.3 g
Uric acid240 mg
Cholesterol0 mg
Complete sugar15 g

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
How healthy are the main ingredients?
PolentaBroccoliolive oilLeekcarrotLeek

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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