Potato and Leek Flat Bread With Greens at foodious.com

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Potato and Leek Flat Bread With Greens

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40 minutes

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

gruyere cheese

gluten-free

(?)

Has gluten from:

pizza dough

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

gruyere cheese

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

pizza dough
gruyere cheese

This recipe has no customizations.

Nutrition to Note

This recipe has Calories as 59.9% and Sodium as 52.1% (as a percentage of RDA).

You may need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 2.7% of RDA
• Calories: 59.9% of RDA
• Carbs: 22.0% of RDA
• Fat (total lipid): 20.4% of RDA
• Fiber: 15.4% of RDA
• Fructose: 0.3% of RDA
• Protein: 10.3% of RDA
• Sodium: 52.1% of RDA
• Sugar: 6.8% of RDA

• Vitamin A (IU): 109% of RDA
• Vitamin B6: 6.2% of RDA
• Vitamin C: 19.9% of RDA
• Iron: 5.6% of RDA
• Magnesium: 4.9% of RDA
• Manganese: 4.1% of RDA
• Niacin: 2.6% of RDA
• Potassium: 5.4% of RDA
• Zinc: 2.8% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

60.6

Calories

1197

Fiber

4.32

Iron

1.06

Protein

11.6

Sodium

704

Sugars

2.13

Fat (total lipid)

12.5

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

(small sized), (white and light green parts), cut into thin strips.

whole

red potatoes

(medium sized), (about 3/4 pound), thinly sliced.

tsp

thyme (fresh)

(fresh).

tbsp

olive oil

salt

black pepper

(for seasoning).

1/4

cups

gruyere cheese

cups

mixed greens

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PREPARATION

Heat oven to 450 degrees F. On a lightly floured surface, roll and stretch the dough into a 1/4-inch-thick circle or rectangle.

Sprinkle a baking sheet with the cornmeal and place the dough on top.

In a large bowl, combine the leeks, potatoes, thyme, 1 1/2 tablespoons of the oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Scatter vegetables over the dough and sprinkle with the Gruyère. Bake until the crust is golden and potatoes are tender, 20 to 25 minutes. Cut into pieces.

Drizzle the greens with the remaining 1 1/2 tablespoons of oil and season with 1/4 teaspoon each salt and pepper. Serve with the flat bread.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 1197

Protein 11.6 g

Carbohydrates 60.6 g

Iron 1.06 mg

Fiber 4.32 g

Calcium 26.6 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.