Artichoke Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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)
Preparation steps
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.
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.
Drain artichoke hearts, cut into bite-sized pieces and mix with the remaining olive oil. Season with salt and pepper.
Grease a baking sheet. Roll out the dough on a floured surface into a rectangular or an oval and place on the baking sheet.
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.
