Asparagus Vegetable Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 817 cal. | (39 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 55.2 μg | (92 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 378 μg | (126 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 29.2 μg | (65 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (to work)
- olive oil (for the pan)
- For the topping
- 2 stalks white Asparagus
- 2 stalks green Asparagus
- 2 carrots
- ½ yellow Bell pepper
- ½ red Bell pepper
- 2 small red onions
- 120 grams Snow peas
- 100 grams Corn (canned)
- 100 grams Peas (frozen)
- 400 grams pureed Tomatoes (canned)
- salt
- peppers (from the mill)
- 1 tsp dried oregano
- 250 grams Mozzarella
- olive oil (for drizzling)
Preparation steps
For the dough, crumble the yeast in a bowl. Mix with the sugar and 200 ml (approximately 3/4 cup) of lukewarm water until smooth. Add the flour, olive oil, and salt. Knead into a smooth dough. Cover and let rise for about 1 hour in a warm place.
Preheat the oven to 220°C (approximately 440°F).
Divide the dough into 4 balls. Roll each out on a little flour to a circle or 22 cm (approximately 8 1/2 inches) in diameter.
For the topping, rinse and peel the green and white asparagus. It is only necessary to peel the bottom third of the green asparagus. Cut into thin diagonal slices. Peel the carrot and also cut into thin diagonal slices. Rinse and cut the peppers into thin strips. Peel the onions and cut into thin slices. Rinse and have the snow peas. Drain the corn well and thaw the frozen peas.
Mix the pureed tomatoes with salt, pepper, and oregano. Spread over each circle, leaving a narrow crust. Cover each pizza with the prepared vegetables and slide the pizzas onto two baking sheets greased with olive oil. Bake for 10-15 minutes. Remove from the oven. Season with fresh ground pepper and serve drizzled with a little olive oil.
