Arugula Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 131.5 μg | (219 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 265 μg | (88 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 333 mg | (33 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the crust:
- 400 grams Pastry flour
- 2 tsps salt
- ½ cube Yeast (approximately 21 grams)
- 1 tsp sugar
- 2 Tbsps olive oil
- Pastry flour (for the work surface)
- For the topping:
- 250 grams Mozzarella
- 8 Tbsps pureed Tomatoes
- salt
- freshly ground peppers
- 1 Tbsp dried oregano
- 200 grams fresh Arugula
- 60 grams Parmesan
- Pastry flour (for the work surface)
- 1 Tbsp olive oil (for drizzling)
Preparation steps
For the crust: Mix the flour with the salt and create a well in the center. Crumble in the yeast and sprinkle with sugar. Fill the well with about 80 ml (approximately 1/3 cup) of lukewarm water and let stand 20 minutes.
Knead with the oil and 100 ml (approximately 1/2 cup) of lukewarm water into a smooth dough. Add lukewarm water as needed. Cover the dough and let stand for about 1 hour in a warm, draft-free place.
Preheat the oven to 220°C (approximately 425°F).
Drain and grate the mozzarella.
Knead the dough well and divide into two parts. On a floured surface, roll each part out round and flat and place each on a pizza tray.
For the topping: Cover the dough with 4-5 tablespoons of tomato puree and sprinkle with the cheese. Season with salt, pepper and oregano. Bake 15-20 minutes until golden brown.
Rinse the arugula, spin dry and remove the stems.
Remove the pizzas from the oven. Cover with arugla and parmesan shavings. Serve drizzled with olive oil.
