Pear, Blue Cheese and Gruyère Pizza on a Rye Crust
Inspired by techniques from NYT Cooking.
Rye-enriched dough supporting delicate layers of pear with the contrasting saltiness of blue cheese and nutty Gruyère.
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Method
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EU nutrition claims
- Source of protein: 3.7 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.7 g per serving
1.4 % of the 50 g daily maximum · 2.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- cling film
- melon baller or teaspoon
- rolling pin
- 3 pizza tins or baking trays
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 700 kcal |
| Protein | 26.1 g |
| Carbohydrate | 82.1 g |
| of which sugars | 15.9 g |
| of which free sugars | 0.7 g |
| Fat | 31.1 g |
| of which saturates | 17.2 g |
| Fibre | 10.2 g |
| Salt | 2.44 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
