Asparagus Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 33.72 g | (34 %) | ||
| Fat | 32.28 g | (28 %) | ||
| Carbohydrates | 89.19 g | (59 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.54 g | (12 %) |
| Vitamin A | 169.78 mg | (21,223 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.54 mg | (13 %) | ||
| Vitamin B₁ | 0.69 mg | (69 %) | ||
| Vitamin B₂ | 0.51 mg | (46 %) | ||
| Niacin | 8.59 mg | (72 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 120.44 μg | (40 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 2.55 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13.78 mg | (15 %) | ||
| Potassium | 859.23 mg | (21 %) | ||
| Calcium | 288.14 mg | (29 %) | ||
| Magnesium | 30.53 mg | (10 %) | ||
| Iron | 5.32 mg | (35 %) | ||
| Iodine | 6.54 μg | (3 %) | ||
| Zinc | 1.36 mg | (17 %) | ||
| Saturated fatty acids | 18.45 g | |||
| Cholesterol | 147.88 mg |
Ingredients
- For the pizza dough
- 400 grams Pastry flour
- 1 packet Dry yeast (about 7 grams)
- 1 tsp salt
- 1 tsp sugar
- Pastry flour
- For the topping
- 250 grams green Asparagus
- 1 Fennel bulb
- 2 scallions
- salt
- 150 grams Goat cheese
- 200 grams Crème fraiche
- 1 egg yolk
- peppers (from the mill)
- 150 grams ham (thin slices)
- 1 handful Basil
- olive oil
Preparation steps
For the pizza dough: Mix the flour with the yeast, salt, and sugar. Mix with about 225 ml (approximately 1 cup) of lukewarm water to form a smooth dough. Let rise in a warm place for 30 minutes.
For the topping: Rinse the asparagus and cut off the woody ends. Cut in half lengthwise. Clean the fennel. Rinse and cut into thin slices. Blanch the vegetables in boiling salted water. Rinse and drain. Rinse the spring onions and cut into quarters. Preheat the oven to 240°C (approximately 465°F) and place two empty sheet trays in the hot oven.
Roll out the dough on a lightly floured surface into 4 thin patties. Place on parchment paper. Remove a sheet tray from the oven and while it is still hot, place the parchment paper and dough on the tray.
Mix the cream cheese with the sour cream and egg yolks. Season with salt and pepper. Spread onto the dough and top with the vegetables. Bake in the preheated oven for 10-15 minutes, until golden brown. Before serving, garnish with the ham, basil leaves and a few drops of olive oil.
