Asparagus and Prosciutto Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 832 cal. | (40 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 86.3 μg | (144 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 444 μg | (148 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,078 mg | (27 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pizza bases
- ½ cube Yeast
- 400 grams Pastry flour
- 1 tsp salt
- 3 Tbsps olive oil
- Pastry flour (for working)
Preparation steps
For the pizza bases, dissolve the yeast in 200 ml lukewarm water (approximately 3/4 cup). Combine the flour with the salt in a bowl and make a well in the center. Pour in the yeast water and oil and knead with your hands until smooth. If the dough is too moist, add some extra flour. If it is too dry, add some extra lukewarm water.
Knead the dough well on a floured surface for about 10 minutes. Return to the bowl and leave to rise for about 1 hour in a warm, draft-free place.
For the topping, peel the lower third of the white asparagus and completely peel the green asparagus. Cut off the woody ends. Blanch the white asparagus for about 15 minutes, and the green asparagus for about 8 minutes in salted water with a pinch of sugar. Rinse, drain and slice lengthwise.
Preheat the oven to 220°C (approximately 425ºF).
Knead the dough again and roll into 4 pizza bases. Place on a baking sheet lined with parchment paper. Shower with Parmesan and top with the asparagus. Drizzle with some oil and bake for about 15 minutes.
Spread the ham curls on the finished pizzas and drizzle again with a little oil.
Season with pepper and serve garnished with basil.
