Asparagus Pizza

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Asparagus Pizza
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
848
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie848 cal.(40 %)
Protein36 g(37 %)
Fat38 g(33 %)
Carbohydrates89 g(59 %)
Sugar added4 g(16 %)
Roughage8.4 g(28 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.7 μg(4 %)
Vitamin E6.8 mg(57 %)
Vitamin K66.6 μg(111 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin13.9 mg(116 %)
Vitamin B₆0.4 mg(29 %)
Folate481 μg(160 %)
Pantothenic acid2.6 mg(43 %)
Biotin27.1 μg(60 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C51 mg(54 %)
Potassium1,143 mg(29 %)
Calcium970 mg(97 %)
Magnesium108 mg(36 %)
Iron4.3 mg(29 %)
Iodine28 μg(14 %)
Zinc5.8 mg(73 %)
Saturated fatty acids15.2 g
Uric acid190 mg
Cholesterol55 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
400 grams Pastry flour
1 packet Dry yeast
salt
sugar
4 Tbsps olive oil
500 grams green Asparagus
500 grams Tomatoes
2 Tbsps Tomato paste
2 Tbsps Ketchup
1 tsp balsamic vinegar
1 tsp dried thyme
1 garlic clove
4 Tbsps Olive pesto (jarred)
freshly ground peppers
Pastry flour (for rolling out)
Parchment paper
250 grams grated Pizza cheese
How healthy are the main ingredients?
Tomatoolive oilTomato pasteKetchupthymesalt

Preparation steps

1.

Mix the flour with the dry yeast, 1 teaspoon salt and 1 teaspoon sugar. Add 3 tablespoons of olive oil and about 180 ml (approximately 3/4 cup) of warm water and mix the ingredients with the dough hook of the electric hand mixer until smooth. Cover and let rise about 40 minutes in a warm place.

2.

Peel the bottom third of the asparagus and trim the ends. Cut the asparagus in half diagonally and cook about 5 minutes in boiling salted water, then drain, rinse and drain.

3.

Mix the tomato paste, ketchup, 1 tablespoon olive oil, balsamic vinegar, thyme and crushed garlic, and season with salt and pepper.

4.

by crushed garlic, salt and pepper.

5.

Rinse the tomatoes, pat dry, cut in half, remove the cores, cut into quarters and then crosswise into slices. Cut the blanched asparagus into small pieces.

6.

Divide the dough into 4 portions and roll out into rounds on a floured surface. Place two rounds each on parchment paper-lined baking sheets and spread with the tomato sauce. Divide the olive tapeneade evenly on top, sprinkle the asparagus and the tomato pieces and top with cheese.

7.

Bake on the second shelf from the bottom in an oven preheated to 250°C (approximately 475°F) 10-12 minutes. Remove from the oven and serve.