Asparagus Strawberry Pizza
Asparagus Strawberry Pizza - Refined variation of an Italian classic
Healthy, because
Even smarter
Nutritional values
Small but mighty: strawberries ensure firm connective tissue and good wound healing thanks to plenty of vitamin C, while the dietary fibers pectin and cellulose activate a sluggish intestine.
Instead of parmesan, feta also harmonizes very well with the pizza with asparagus and strawberries. In addition to strawberries, other summer fruits also go very well with the pizza. Try the recipe with nectarines or blueberries.
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 51.2 μg | (85 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 343 μg | (114 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- ½ oz fresh Yeast
- 14 ¼ ozs Spelt flour (Type 630 + 1 tbsp. for working)
- 1 tsp salt
- 1 pinch whole cane sugar
- 2 Tbsps olive oil
- 14 ozs green asparagus
- 9 ozs Strawberries
- 1 ¼ ozs Parmesan
- 4 ozs Crème fraiche
- peppers
- 1 Tbsp black sesame
- 2 handfuls baby Arugula
- 1 Tbsp -2 Tbsp balsamic vinegar
Preparation steps
Mix yeast with approx. 8 ounces lukewarm water. Mix flour in a bowl with salt and 1 pinch of sugar, press a hollow in the middle, pour in yeast water with oil, and work everything into a smooth dough. Knead vigorously on a floured work surface, return to the bowl, and let rise, covered, in a warm place for about 1 hour.
Meanwhile, wash asparagus, peel the lower third, cut off woody ends, and cut stalks into pieces about 3 inches long. Clean strawberries, wash, pat dry and cut into slices. Grate cheese, mix 1 tablespoon of it with crème fraîche. Lightly pepper.
Cut dough into quarters and roll out each round (approx. 9 inches Ø). Cover 2 baking sheets with baking paper, place 2 pizzas on each, and spread thinly with the mixed crème fraîche, leaving a narrow border all around. Top with asparagus and strawberries and sprinkle with sesame seeds. Bake in a preheated oven at 220 °C / 425 ˚F convection oven for 10-15 minutes until golden brown. In the meantime, sort out the arugula, wash, and spin dry.
Grind pepper over pizza with asparagus and strawberries, drizzle balsamic vinegar and sprinkle with arugula and remaining cheese.
