Baby Pizzas with Spinach and Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 112.2 μg | (187 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the topping
- 350 grams Spinach
- salt
- 2 fresh garlic cloves
- 4 scallions
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- freshly ground peppers
- 100 grams Gorgonzola
- 100 grams Ricotta cheese
- 60 grams Walnut
- 120 grams Prosciutto (such as Parma)
Preparation steps
For the dough: crumble yeast and combine with 3-4 tablespoons of lukewarm water, mix until smooth. Sift flour into a bowl, add yeast, sugar, salt, oil and 150 ml (approximately 3/5 cup) of lukewarm water and knead to a smooth dough which leaves the sides of the bowl. Add more flour if needed. Cover and let rise for about 1 hour in a warm place.
For the topping: rinse spinach and blanch in boiling salted water briefly. Drain and squeeze, chop coarsely. Peel garlic and squeeze through a garlic press into a bowl. Rinse and dry scallions, cut into rings. Add spinach and scallions to the bowl and season with oil, lemon juice, salt and pepper. Mash Gorgonzola with a fork finely and combine with ricotta. Chop walnuts.
Line baking sheet with parchment paper.
Knead dough on a floured work surface well, shape into a roll and cut into about 12 pieces. Roll out into small circles. Arrange on a prepared sheet and spread with cream mixture, leaving a narrow border free. Top with spinach and sprinkle with nuts. Bake in preheated oven at 220°C (approximately 425°F) for about 10-15 minutes or until golden brown.
Remove pizzas from the oven and garnish with ham. Serve.
