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4 Serves
57 Mins
5 g
35 g
4 g
Preheat your oven to 230°C. Roll out the pizza dough on a cutting board until it is extremely thin.
Ingredients, vitamins, and health benefits
Pizza Dough
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EgyptianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
60 µg / 400 µgCalcium
17 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
437 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Spread a generous layer of crème fraîche over the dough, leaving a small border at the edges.
Thinly slice the onion using a chef's knife and distribute it evenly over the crème fraîche along with the lardons.
Season the topping with salt and black pepper to taste.
Transfer the flatbread to a baking sheet and bake in the oven for 12 to 15 minutes until the crust is crispy and the edges are golden brown.
Remove from the oven using a pot holder, slice with a pizza cutter, and serve hot.
Crème Fraîche
Onion
Lardons
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
60 µg / 400 µgCalcium
17 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24
g130
g40
g
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TaiwaneseZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgAlcohol
0 g