Basil Pesto Pizza Tart

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Basil Pesto Pizza Tart
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
556
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie556 kcal(26 %)
Protein20.76 g(21 %)
Fat21.88 g(19 %)
Carbohydrates71.6 g(48 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A91.04 mg(11,380 %)
Vitamin D0 μg(0 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0.64 mg(64 %)
Vitamin B₂0.18 mg(16 %)
Niacin0.48 mg(4 %)
Vitamin B₆0.06 mg(4 %)
Folate11.28 μg(4 %)
Pantothenic acid0.07 mg(1 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.63 mg(13 %)
Potassium166.51 mg(4 %)
Calcium249.09 mg(25 %)
Magnesium10.73 mg(4 %)
Iron5.5 mg(37 %)
Zinc0.18 mg(2 %)
Saturated fatty acids5.86 g
Cholesterol15.19 mg
Author of this recipe:

Ingredients

for
4
For the base
2 cups
1 teaspoon
quick-rising active dry yeast
1 teaspoon
cup
warm water
1 tablespoon
For the topping
2 tablespoons
1 cup
fresh mozzarella cheese (sliced)
1.333 cups
canned Sweet corn (drained)
2 cups
cherry tomatoes (sliced)
1 tablespoon
chopped oregano
freshly ground Black pepper
2 tablespoons
How healthy are the main ingredients?
saltolive oilolive oiltomatooreganosalt

Preparation steps

1.
For the base: mix together the flour yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.
2.
Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.
3.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
4.
Quickly knead the dough and roll out into a large round about 25 cm|10" in diameter. Place on the baking tray.
5.
For the topping: brush half the oil over the pizza base and scatter with the cheese, leaving a 2.5cm|1" border.
6.
Mix together the sweetcorn and oregano. Season to taste with salt and black pepper. Spoon on top of the cheese.
7.
Arrange the sliced tomatoes on top and brush with the remaining oil. Dot the pesto over the top.
8.
Fold in the dough border over the edge of the filling.
9.
Bake for about 20 minutes until golden and bubbling.