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Ingredients
La pâte
- 220 g d'eau
-
1
c. à café de sucre en poudre
or 1 c. à café de poudre de malt -
20
g de levure boulangère fraîche
or 2 c. à café de levure boulangère sèche (8 g) - 400 g de farine à pain, type Manitoba
- 1 c. à café de sel
La garniture
- 30 g d'olives noires dénoyautées
-
30
g de fromage provolone, coupé en morceaux (1-2 cm)
or 30 g de fromage provolone fumé, coupé en morceaux (1-2 cm) - 20 g d'huile d'olive extra vierge
- ½ gousse d'ail
- 100 g de tomates cerise
- 2 - 3 feuilles de basilic frais, lavées, essuyées et ciselées
- ½ c. à café de sel
- 50 g de courgette, coupée en dés (1 cm env.)
- Nutrition
- per 9 portions
- Calories
- 7829.1 kJ / 1871.2 kcal
- Protein
- 65.7 g
- Carbohydrates
- 311 g
- Fat
- 39.6 g
- Saturated Fat
- 9.6 g
- Fibre
- 17.8 g
- Sodium
- 4009.5 mg
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