Autumnal Pear Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 545 mg | (14 %) | ||
| Calcium | 425 mg | (43 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- 400 grams Pastry flour
- 3 Tbsps olive oil
- Sea salt
- 2 Pear
- 2 Tbsps lemon juice
- 120 grams Red cabbage
- 200 grams Mozzarella
- 200 grams Goat cheese
- 1 Red onion
- Pastry flour (for working surface)
- 2 tsps honey
- 1 sprig rosemary
Preparation steps
For the dough: in a bowl, stir together the yeast, sugar and 175 ml (approximately 6 ounces) of lukewarm water. Mix in the flour, 2 tablespoons of olive oil and salt to taste and knead until smooth. Add in as much flour as necessary if the dough is too runny. Cover and let sit in a warm place for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F).
Rinse and halve the pears, then cut thin slices from the halves. Drizzle with the lemon juice. Rinse and slice the red cabbage into thin strips. Drain the mozzarella and slice. Peel, halve and thinly slice the onion.
Knead the dough on a floured surface. Divide into 2 portions and roll each into thin pizza crusts. Place on baking sheet and brush with oil. Cover with the mozzarella, pears, onion and cabbage, leaving a thin ring of dough around the edge uncovered. Crumble the goat cheese on top. Bake until golden brown, or for about 15-20 minutes.
Remove the pizza from the oven and before serving, sprinkle with honey, the remaining oil, and the rosemary leaves from the sprig.
