Always check the labels of the products you use.
Method
- 1
Heat Oven. Heat the oven to 260 °C with a shelf at the lowest position and brush the tray with 30 ml oil.
- 2
Cook Mushrooms. Heat the remaining 30 ml oil in a frying pan over medium-high until shimmering, add mushrooms (340 g sliced), garlic (3 cloves chopped), rosemary (1½ tsp), pepper (½ tsp) and salt (¼ tsp), cook about 10 min until browned.
- 3
Shape Dough. On a lightly floured worktop, press and roll the dough (450 g) to about 38 x 28 cm and lift onto the tray.
- 4
Build Topping. Spread cottage cheese (170 g) evenly, scatter fontina (115 g grated), add mushrooms, then tear over Taleggio (115 g), scatter parmesan (30 g grated).
- 5
Bake. Bake 13-15 min, turning the tray halfway, until the crust is golden and cheese is browned in spots.
- 6
Finish. Cool 5 min on a rack, scatter chives (1 tbsp chopped) if using and slice.
Storage
Cool completely, then keep chilled for up to 2 days and reheat gently in a low oven wrapped in foil if needed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.4 g protein per 100 kcal, about 18% of energy (needs ≥ 12%)
- Low sugars: 1.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 223 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % 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
- rimmed baking tray, about 30 x 40 cm
- large non-stick frying pan
- rolling pin
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 690 kcal |
| Protein | 30.2 g |
| Carbohydrate | 58.8 g |
| of which sugars | 3.8 g |
| of which free sugars | 0 g |
| Fat | 37.2 g |
| of which saturates | 14.7 g |
| Fibre | 2.9 g |
| Salt | 3.54 g |
Protein per 100 kcal
4.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
