Arugula Flatbreads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 81.3 μg | (136 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 312 mg | (31 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 20 grams 1/2 cube Yeast (fresh)
- 1 pinch sugar
- 250 grams Pastry flour
- salt
- vegetable oil (for pizza plates)
- For covering
- 1 Tbsp olive oil
- 3 Tbsps Tomato paste
- 50 milliliters water
- 2 shallots
- 2 tsps Italian Fresh herbs (dried)
- salt
- freshly ground peppers
- 80 grams Parmesan (shaved)
- 125 grams Arugula
- 8 Cherry tomatoes
- 4 tsps White balsamic vinegar
Preparation steps
For the dough, mix the yeast with 120 ml (approximately 4 ounces) of warm water in a large bowl and stir until smooth. Add the flour and salt and knead well until it no longer sticks to the bowl. Cover with a kitchen towel and let rise in a warm place for 45-60 minutes until it has doubled in size.
Preheat the oven to 225°C (approximately 450°F). Knead the dough on a floured surface, divide into 4 parts and roll out into 4 thin round patties. Place each on a greased pizza plate.
Peel and chop the shallots, then puree with tomato paste, water, oil and spices and spread over the pizzas. Bake in a hot oven for 15 minutes.
In the meantime, rinse the arugula and shake dry. Rinse the tomatoes, pat dry and cut into quarters.
Remove the crusts, add the arugula, tomatoes and Parmesan and season with salt and pepper. Drizzle with a little balsamic vinegar and serve immediately.
