Artichoke Pizzas with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 69.9 μg | (117 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 313 μg | (104 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 435 mg | (44 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 20 grams Yeast
- 400 grams Pastry flour
- 1 tsp sugar
- 1 tsp salt
- For the topping
- 800 grams diced Tomatoes (canned)
- 1 bunch Arugula
- olive oil
- 200 grams marinated Artichoke hearts
- 250 grams Cherry tomatoes
- 200 grams grated Cheese
- salt
- freshly ground peppers
Preparation steps
Mix the flour, yeast, sugar, salt and about 250 ml (approximately 1 cup) of lukewarm water together to make a dough, then knead briefly. Cover and let rest in a warm place for about 1 hour. Knead again and rest again for 30-40 minutes.
Line a baking sheet with parchment paper.
Sprinkle the work surface with plenty of flour and divide the dough into 12 balls. Roll out thinly with a rolling pin, making the edge a little thicker, then place on the baking sheet. Drain the tomatoes well. Brush the dough with a little olive oil. Distribute the tomatoes evenly over the dough. Season with salt and pepper. Rinse the cherry tomatoes, pat dry, cut in half and arrange on the mini pizzas.
Drain the artichokes well. Arrange on the pizzas, then sprinkle with cheese. Bake in a preheated oven at 220°C (approximately 425°F) for about 8-12 minutes, until golden brown.
Rinse the arugula, remove the tough stems and spread on the finished pizzas. Serve immediately.
