White Potato Pizza
(2 votes)
(2 votes)
Health Score:
67 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
694
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 300 grams Crusty bread
- 25 grams fresh Yeast
- 500 grams Leeks
- 500 grams Boiled potato
- 200 grams Sour cream
- 100 grams Cottage cheese
- 3 eggs
- 5 Tbsps vegetable oil
- salt
- Nutmeg
- freshly ground pepper
- 400 grams Bacon (sliced)
Preparation steps
1.
Combine bread and yeast, let rest for 30 minutes.
Rinse and mince leek. Press potatoes through a ricer. Combine leeks, sour cream, cheese, eggs and 3 tablespoons of oil. Season with pepper, 1 teaspoon salt, 1 pinch of nutmeg and pepper.
Add 1 tablespoon oil to bread mixture, then knead and roll out on lightly floured surface. Press into a greased baking sheet. Prick dough several times with a fork. Spread potato mixture onto dough. Cut bacon lengthwise into thin strips and place in a lattice pattern onto potato mixture. Let rise for 15 minutes, then bake in an oven preheated to 225-250°C (approximately 450°F) for 20-25 minutes.
Remove and let cool slightly, then slice and serve.
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