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Ingredients for 1 Pinsa
Utensils
Oven, Frying pan and Stovetop.
Recipe
Step 1
Préchauffez le four à 200°C. Dans une poêle chaude, ajoutez les lardons. Faites-les revenir 5 à 6 minutes, sur feu vif, en mélangeant, jusqu'à ce qu'ils soient bien dorés. Réservez au chaud.
Step 2
Pendant ce temps, coupez la bûche de chèvre en rondelles.
Step 3
Sur une plaque recouverte de papier cuisson, disposez la pinsa. Étalez la sauce tomate sur le dessus.
Step 4
Ajoutez les lardons et les rondelles de chèvre. Poivrez puis enfournez 6 à 7 minutes à 200°C.
Step 5
Une fois le chèvre fondu et bien doré, sortez la plaque du four. Ajoutez les noix concassées, si vous en avez.
Step 6
Servez la pinsa au chèvre, lardons & noix dans une assiette avec une salade verte assaisonnée selon vos goûts. C'est prêt !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 505 cal. |
| Fat | 18 g |
| Carbohydrates | 62 g |
| Protein | 21 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pinsa chèvre, lardons & noix" contains: 505 Energy ; 18 g of Fat ; 62 g of Carbohydrates ; 21 g of Protein ; 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
D Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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