Cream Cheese, Parmesan and Herb Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,040 cal. | (50 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 500 mg | (50 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 33.2 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 400 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- For the topping
- 400 grams cream cheese
- 100 grams sour Whipped cream
- 2 egg yolks
- 120 grams grated Parmesan
- salt
- peppers
- To garnish
- 1 handful Fresh herbs (such as burnet, wild arugula, purslane, hyssop)
- 1 handful Edible flowers (such as pansies, borage, nasturtium)
Preparation steps
For the dough: Crumble the yeast into the bowl of an electric mixer fitted with the dough hook, stir in the sugar and 200 ml (approximately 1 cup) of lukewarm water and mix to combine. Add the flour, olive oil and salt and knead to a smooth dough. Cover and let stand in a warm place until doubled in bulk, about 1 hour.
Preheat the oven to 240°C (approximately 475°F) convection. Line 2 baking sheets with parchment paper.
For the topping: In a bowl, stir together the half the cream cheese, the sour cream, egg yolks and half of the Parmesan until smooth. Season with salt and pepper.
Divide the dough into 4 balls. On a floured work surface shape each ball into a 22 cm (approximately 8-inch) round and thinly roll out and place on the baking sheets. Top with the cream cheese mixture, spreading it out and bake until golden brown, 10-15 minutes.
Remove the pizza from the oven and sprinkle with the remaining Parmesan. Spread the remaining cream cheese over and serve garnished with herbs and edible flowers.
