Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Arugula Pizza
- 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)
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.
(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 %) |