Wholemeal Chanterelle Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 20.2 g | (67 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 45.8 μg | (76 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 551 μg | (184 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 59.3 μg | (132 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,342 mg | (34 %) | ||
| Calcium | 521 mg | (52 %) | ||
| Magnesium | 221 mg | (74 %) | ||
| Iron | 17 mg | (113 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 50 grams Oats
- 200 grams Whole wheat flour
- ½ cube Yeast
- 1 Tbsp honey
- salt
- For the topping
- 1 onion
- 3 garlic cloves
- 2 Tbsps chopped parsley
- 300 grams Chanterelle
- 1 Tbsp butter
- salt
- freshly ground peppers
- 100 grams Fontina cheese (freshly grated)
- 30 grams grated Parmesan
Preparation steps
For the dough, place the oats in a mixing bowl and pour in 100 (approximately ½ cup) ml boiling water. Mix the yeast with honey and 100 ml (approximately ½ cup) of warm water.
Mix the whole-wheat flour with soaked oats and ½ teaspoon salt in a mixing bowl, pour in the dissolved yeast, and knead with the kneading hook of the electric mixer to a smooth dough. Sprinkle the dough with some flour, cover and let rise for 45 minutes.
For the topping, peel the onion and garlic, and chop finely. Trim the chanterelle mushrooms and cut into small pieces.
Heat the butter in a pan and fry the onion and garlic in it. Add the chanterelle mushrooms and cook until the mushroom juice has evaporated. Season with salt and pepper, and stir in the parsley. Remove from heat and let cool slightly.
Divide the dough into two portions and roll out each portion on a floured surface into round pizza bases. Brush the pizza bases with olive oil and place on a baking sheet lined with parchment paper.
Top the pizza bases with mushroom mixture, sprinkle with fontina and Parmesan cheese, and drizzle with olive oil. Bake in a preheated oven at 225°C (fan: 205°C, gas mark 4) (approximately 435°F) until crispy, about 25 minutes.
