Zucchini and Floret Flatbread
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
714
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 714 kcal | (34 %) | ||
| Protein | 17.26 g | (18 %) | ||
| Fat | 42.2 g | (36 %) | ||
| Carbohydrates | 69.84 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.35 g | (21 %) |
more nutritional values
| Vitamin A | 59.18 mg | (7,398 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 1.79 mg | (179 %) | ||
| Vitamin B₂ | 0.98 mg | (89 %) | ||
| Niacin | 12.48 mg | (104 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 395.39 μg | (132 %) | ||
| Pantothenic acid | 1.96 mg | (33 %) | ||
| Biotin | 1.14 μg | (3 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 100.32 mg | (106 %) | ||
| Potassium | 667.21 mg | (17 %) | ||
| Calcium | 186.16 mg | (19 %) | ||
| Magnesium | 55.48 mg | (18 %) | ||
| Iron | 4.95 mg | (33 %) | ||
| Iodine | 0.22 μg | (0 %) | ||
| Zinc | 1.71 mg | (21 %) | ||
| Saturated fatty acids | 15.36 g | |||
| Cholesterol | 43.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 2 ½ tablespoons Yeast
- 1 tablespoon Dried yeast
- 2.333 cups all-purpose flour
- ½ teaspoon salt
- olive oil
- all-purpose flour (for the work surface)
- vegetable oil (for the baking tray)
Preparation steps
1.
For the dough, dissolve the yeast in 150 ml lukewarm water. In a bowl, mix together the flour and salt and form a well in the centre. Pour the yeast solution and 2 tbsp oil into the well and knead to form a smooth dough, by hand or with the dough hook on an electric hand mixer.
2.
Turn out onto a floured work surface and knead thoroughly for around 10 minutes, then cover and leave in a warm place for 1 hour to rise.
3.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and oil a baking tray.
4.
Knead the dough thoroughly again and roll out thinly to the size of the baking tray. Place the dough on the tray and spread with the crème fraîche. Top the pizza with the broccoli, courgette, spring onion and garlic and season with salt and ground white pepper.
5.
Cook in the oven for around 20 minutes until golden. Remove from the oven, cut into slices and serve.
6.
Pour the olive oil into a bowl and drizzle over the pizza, if desired.
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