This recipe has Sodium as 159% and Sugar as 138% (as a percentage of RDA).
You'll likely 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: 31.1% of RDA
• Calories: 40.3% of RDA
• Carbs: 36.3% of RDA
• Fat (total lipid): 52.5% of RDA
• Fiber: 41.8% of RDA
• Fructose: 18.7% of RDA
• Protein: 35.0% of RDA
• Sodium: 159% of RDA
• Sugar: 138% of RDA
• Vitamin A (IU): 36.7% of RDA
• Vitamin B6: 35.7% of RDA
• Vitamin C: 17.4% of RDA
• Iron: 5.7% of RDA
• Magnesium: 30.7% of RDA
• Manganese: 101% of RDA
• Niacin: 85.7% of RDA
• Potassium: 22.5% of RDA
• Zinc: 21.6% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
MAKING THE FLATBREAD DOUGH
1.
Combine 1/3 cup warm water, 1 tsp sugar in a bowl. Let sit until frothy, about 10 minutes. This will activate the yeast-- it should look foamy.
2.
In a large bowl, combine 1 cup flour and 1 tsp salt. Add the yeast mixture along with 1 tbsp olive oil and mix until thoroughly combined.
3.
Transfer dough to a floured surface. Knead the dough for 5 minutes and shape into a ball.
4.
Place the dough into an oiled mixing bowl and turn to coat. Cover and allow to rise for 1 ½ - 2 hours, or until it has doubled in size.
PREPARING BALSAMIC REDUCTION (OPTIONAL)
5.
Add 1/2 cup balsamic vinegar and 1 tbsp maple syrup to a small saucepan and cook on medium-low heat until the liquid has reduced to ¼ its original volume, roughly 15 - 20 minutes.
6.
Check and stir regularly to make sure it doesn't burn.
7.
When finished, the reduction will be very dark in color, similar to chocolate syrup.
ASSEMBLING THE FLATBREAD
8.
Preheat oven to 450 degrees and place a pizza stone or sheet pan into the oven to allow it to come to temperature as well.
9.
Punch down the dough ball down flat and place on a floured surface. To roll out, start in the middle and roll towards the edges, giving a quarter turn with each back-and-forth motion. Add more flour as needed to prevent sticking. Roll out to size of choice.
10.
Poke several small holes with a fork in the bottom of the flatbread.
11.
Sprinkle a good amount of corn meal onto a lightweight cutting board before transferring your rolled dough to the new surface for topping assembly. Brush the crust with olive oil.
12.
Add freshly grated mozzarella cheese on the flatbread dough. Sprinkle the red onion over the cheese and bake for 5 minutes.
13.
To slice figs, first remove stems, then cut in half. Cut each half into thirds. Crumble the goat cheese.
14.
Remove the flatbread and add sliced figs and return to oven for 5 minutes.
15.
Remove and allow the flatbread to cool slightly, then top with fresh arugula and goat cheese and drizzle with the balsamic reduction (optional).
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 806
Protein 39.4 g
Carbohydrates 99.8 g
Iron 1.08 mg
Fiber 11.7 g
Calcium 312 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.
