Arugula and Italian Cheese Rounds

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Arugula and Italian Cheese Rounds
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
250
calories
Calories

Nutritional values

1 pizza contains
(Percentage of daily recommendation)
Calorie250 kcal(12 %)
Protein6.28 g(6 %)
Fat15.74 g(14 %)
Carbohydrates21.48 g(14 %)
Sugar added0.87 g(3 %)
Roughage3.07 g(10 %)
Vitamin A102.64 mg(12,830 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.56 mg(13 %)
Vitamin B₆0.05 mg(4 %)
Folate9.87 μg(3 %)
Pantothenic acid0.14 mg(2 %)
Biotin1.64 μg(4 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C8.68 mg(9 %)
Potassium157.14 mg(4 %)
Calcium185.85 mg(19 %)
Magnesium11.31 mg(4 %)
Iron4.63 mg(31 %)
Iodine1.42 μg(1 %)
Zinc0.41 mg(5 %)
Saturated fatty acids3.49 g
Cholesterol6.03 mg
Author of this recipe:

Ingredients

for
12
For the dough
1.333 cups
plain flour
plain flour (for dusting)
1 teaspoon
½ teaspoon
½ tablespoon
1 ½ tablespoons
½ cup
warm water (roughly 45C | 113F)
For the sauce
2 ½ cups
2 cloves
garlic (minced)
2 tablespoons
1 teaspoon
For the topping
3 cups
¾ cup
½ cup
pine nut (toasted)
¼ cup
extra-virgin olive oil

Preparation steps

1.
Prepare the sauce by heating the olive oil for it in a saucepan over a moderate heat. Saute the garlic for a minute, then add the chopped tomatoes, sugar and seasoning.
2.
Bring to a simmer and cook for 4-5 minutes until thickened. Remove from the heat and leave to one side.
3.
Pre-heat the oven to 220°C | 425F | gas 7.
4.
Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a minute until even.
5.
Divide the dough into small balls and roll out on a lightly floured work surface to roughly 1/2cm thickness and roughly 5cm in diameter.
6.
Arrange on baking trays and drizzle with the extra-virgin olive oil. Top with a little of the tomato sauce in the middle of the mini pizzas.
7.
Bake for 15-20 minutes until the dough is cooked and the sauce is hot.
8.
Remove and top with a combination of rocket leaves, some pine nuts and shaved Parmesan. Serve on platters, arranged in rows.