Apple and Onion Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 816 cal. | (39 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 46 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 715 mg | (18 %) | ||
| Calcium | 388 mg | (39 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 800 grams yellow onion
- 60 grams sun-dried tomato in oil
- 100 grams streaky Bacon
- 2 sprigs rosemary
- 250 grams small Apple
- 1 pkg pizza dough mix
- 100 grams Crème fraiche
- 1 generous pinch ground paprika (sweet)
- salt
- peppers
- 100 grams grated Gouda
- 4 Tbsps olive oil
- 100 grams Feta
- parsley
Preparation steps
Peel onions, halve and cut into strips. Cut the tomatoes and bacon into strips. Chop the rosemary. Cut apples into eighths and remove seeds.
Prepare the pizza dough according to package directions and roll out on a floured baking sheet (36 cm/approximately 14 inches), forming an edge. Season crème fraîche with paprika, salt and pepper and coat the dough with it. Sprinkle with Gouda.
Heat olive oil in a pan and fry the onion rings for 10 minutes over low heat. After 8 minutes, add the apple slices, bacon and tomatoes and season with salt, pepper and rosemary. Distribute the cooked ingredients on the pizza and sprinkle with feta.
Bake pizza in a hot oven at 220°C (gas level 3-4, convection 180°C) (approximately 425°F/convection 350°F) on the bottom rack until crisp, 20-25 minutes. Serve sprinkled with chopped parsley.
