Artichoke Pizza

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Artichoke Pizza
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
563
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie563 cal.(27 %)
Protein17 g(17 %)
Fat30 g(26 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.5 mg(46 %)
Vitamin K27.4 μg(46 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.3 mg(21 %)
Folate105 μg(35 %)
Pantothenic acid1.4 mg(23 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C50 mg(53 %)
Potassium790 mg(20 %)
Calcium214 mg(21 %)
Magnesium51 mg(17 %)
Iron1.9 mg(13 %)
Iodine18 μg(9 %)
Zinc1.4 mg(18 %)
Saturated fatty acids6.8 g
Uric acid66 mg
Cholesterol14 mg
Complete sugar8 g

Ingredients

for
4
For the dough
150 grams Quark
6 Tbsps olive oil
250 grams Pastry flour
1 tsp Baking powder
salt
For the topping
1 kilogram Tomatoes
2 garlic cloves
3 Tbsps olive oil
1 tsp dried oregano
50 grams small black pitted Olives
4 jarred Artichoke hearts
salt
freshly ground peppers
40 grams grated pecorino romano
oregano (for garnish)
How healthy are the main ingredients?
Tomatoolive oilOlivepecorino romanoolive oiloregano

Preparation steps

1.

For the dough, mix together the quark and oil. Mix together the flour, baking powder and 1 pinch of salt and add the quark mixture. Knead into a smooth dough. Cover and refrigerate for 30 minutes. 

2.

Blanch the tomatoes for a few seconds, cool in ice water, peel, quarter, core and dice. Peel and finely chop the garlic. Heat 2 tablespoons oil in a saucepan and saute the garlic until fragrant. Add the tomatoes and oregano and simmer for 2 minutes.

3.

Drain artichoke hearts, cut into bite-sized pieces and mix with the remaining olive oil. Season with salt and pepper.

4.

Grease a baking sheet. Roll out the dough on a floured surface into a rectangular or an oval and place on the baking sheet. 

5.

Spread the tomatoes on the dough. Sprinkle with olives and artichokes and top with cheese. Bake in an oven preheated to 220°C (approximately 425°F) for 25 to 30 minutes. Garnish with oregano leaves and serve immediately.