Zucchini and Floret Flatbread

Name: Zucchini and Floret Flatbread
Total time: 1 h 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2.5 tablespoons Fresh yeast; 1 tablespoon Dried yeast; 2.333 cups All purpose flour; 0.5 teaspoon salt; olive oil; All purpose flour (for the work surface); vegetable oil (for the baking tray); 0.875 cup Crème fraiche; 3.333 cups Broccoli (broken into small florets); 1 large, yellow zucchini (finely sliced); 3 scallions (finely sliced); 3 cloves garlic (sliced); 0.375 cup olive oil

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 50 min.

Ready in

Calories:

714

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

For the dough: 2 ½ tablespoons
Fresh 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)

For the topping: ⅞ cup
Crème fraiche; 3.333 cups
Broccoli (broken into small florets); 1
large, yellow zucchini (finely sliced); 3
scallions (finely sliced); 3 cloves
garlic (sliced); ⅜ cup
olive oil

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Preparation steps

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.

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.

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and oil a baking tray.

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.

Cook in the oven for around 20 minutes until golden. Remove from the oven, cut into slices and serve.

Pour the olive oil into a bowl and drizzle over the pizza, if desired.