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Tortilla façon pizza Margherita
23 reviewsUn dîner léger et gourmand prêt en un rien de temps !
Ingredients
Utensil
Oven
recipe
Step 1
Préchauffez le four à 180°C. Sur une plaque allant au four, recouverte de papier cuisson, disposez la tortilla et étalez la sauce tomate dessus.
Step 2
Ajoutez ensuite la mozzarella râpée. Enfournez 6 à 8 minutes à 180°C.
Step 3
Une fois le fromage fondu et bien doré, sortez la tortilla façon pizza du four. Ajoutez quelques feuilles de basilic et servez-la 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 | 279 cal. |
| Fat | 11 g |
| Carbohydrates | 33 g |
| Protein | 10 g |
| Fiber | 3 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 "Tortilla façon pizza Margherita" contains: 279 Energy ; 11 g of Fat ; 33 g of Carbohydrates ; 10 g of Protein ; 3 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.).
A 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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