Beet, Goat Cheese and Pine Nut Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 885 cal. | (42 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 77 μg | (128 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 343 μg | (114 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 615 mg | (62 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the pizza dough
- ½ cube Yeast (21 grams) (approximately 3/4 inch)
- 1 pinch sugar
- 350 grams Pastry flour
- 3 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for dusting)
- For the topping
- 500 grams Beets (cooked)
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Sour cream
- 40 grams Pine nuts
- 300 grams Goat cheese
- 100 grams Arugula
Preparation steps
For the pizza dough: Dissolve the crumbled yeast and sugar in 175 ml (approximately 3/4 cup) lukewarm water. Add the flour, olive oil and salt and knead until smooth. Cover and let rise in a warm place for about 1 hour.
Preheat the oven to 200°C (approximately 400°F) convection with a baking sheet inside.
Divide the dough into 4 portions, roll out on a lightly floured work surface into pizza rounds and place on a sheet of parchment paper.
For the topping: Drain the beets and slice. Toss with the olive oil and season with salt and pepper. Spread the sour cream over the pizzas, top with the beets and sprinkle with pine nuts. Spoon the goat cheese onto the pizzas and bake until golden brown, around 12-15 minutes.
Trim the arugula, rinse and spin dry. Sprinkle over the pizzas to serve.
