Artichoke and Bell Pepper Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 150 grams Quark (approximately 5 ounces)
- 6 Tbsps vegetable oil
- 250 grams Pastry flour (approximately 9 ounces)
- 1 tsp Baking powder
- salt
- For the topping
- 800 grams Tomatoes (approximately 28 ounces)
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 tsp dried oregano
- 80 grams black Olives (approximately 3 ounces)
- 1 yellow Bell pepper
- 8 Artichoke hearts (from a jar)
- salt
- freshly ground peppers
- 50 grams grated pecorino romano (approximately 2 ounces)
Preparation steps
For the dough: Miz quark and oil. Mix flour, baking powder and 1 pinch of salt and mix with the quark mixture. Knead into a smooth dough. Cover and refrigerate for 30 min.
For the sauce: Blanch tomatoes for a few seconds, then remove from water. Peel, quarter, core and dice.
Peel garlic, chop finely and sauté in 2 tablespoons oil. Add tomatoes and oregano and sauté over medium heat for about 2 minutes. Simmer.
For the topping: Rinse peppers, remove seeds, and dice. Drain artichokes and cut into quarters. Mix remaining oil, salt and pepper.
Roll the dough into a circle on a flour-covered surface and place on a greased baking sheet. Form a crust around the edges by leaving them a little thicker.
Pour the tomato sauce onto the dough. Place bell peppers, olives and artichokes around the pizza and sprinkle with Pecorino. Bake in a preheated convection oven (220°C - approximately 425°F) for 20 - 25 minutes.
