Open pie with vegetable carpaccio
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 270, total fat 14 G., saturated fats 5 G., proteins 7 G., carbohydrates 31 G., fiber 1 G., cholesterol 30 mg, sodium 530 mg, sugar 6 G.
Calories 270, total fat 14 G., saturated fats 5 G., proteins 7 G., carbohydrates 31 G., fiber 1 G., cholesterol 30 mg, sodium 530 mg, sugar 6 G.
Only the crust is baked here, but all the vegetables are bursting with freshness. It's also a good excuse to get out a gadget like a grater. This flatbread, with its chaotically overlapping green, white, and red cucumber and radish circles, makes a wonderful snack, which is quite convenient. The poppy seed-studded topping creates the impression of a work of modern art. However, this snack is noteworthy not only for its appearance but also for its taste, and the combination of other healthy ingredients is truly delightful.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of store-bought pizza dough, at room temperature
- 1 small cucumber
- 1 small watermelon radish or 3 large radishes
- 3 teaspoons olive oil
- 230 g of cream cheese, room temperature
- 1 small clove of garlic, minced
- 1/2 cup fresh parsley, chives, or a combination, chopped
- 1/4 cup plain nonfat yogurt
- 1 teaspoon poppy seeds
- Additional equipment: grater-shredder
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Recipes with similar ingredients: yeast dough, cucumbers, radish, chives, cream cheese, yogurt, poppy
Cooking the dish according to the recipe:
- Preheat oven to 425°F (218°C).
Roll out the pizza dough on a sheet of parchment paper into a 25cm x 38cm rectangle. Transfer the dough and parchment to an inverted baking sheet and bake until crispy and golden brown (10-12 minutes). - Meanwhile, using a mandoline, slice the cucumber and radish very thinly. Toss them in a small bowl with 1 teaspoon of olive oil and 1/2 teaspoon of salt. In a medium bowl, combine the cream cheese with the garlic, herbs, and yogurt.
- Transfer the crust to a serving platter or cutting board. Spread the cheese mixture on top, leaving a 0.6 cm border. Arrange the vegetables in a single layer, overlapping slightly. Drizzle with the remaining 2 teaspoons of olive oil and sprinkle with poppy seeds.
- Cut into squares and serve once the dish has cooled to room temperature.
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