Eggplant Mozzarella Pizza with Pumpkin Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 61.3 μg | (102 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 505 μg | (168 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,201 mg | (30 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 1 packet Dry yeast
- 1 tsp sugar
- 4 Tbsps olive oil
- 1 Eggplant
- 500 grams Asparagus
- 500 grams Pumpkin (peeled and seeds removed)
- 1 tsp Tomato paste
- 100 milliliters Vegetable broth
- 1 tsp balsamic vinegar
- 1 shallot (finely diced)
- 1 garlic clove (chopped)
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- Parchment paper
- 2 pcs Mozzarella (sliced)
Preparation steps
Mix flour with dry yeast, 1 teaspoon salt and 1 teaspoon sugar in a bowl. Add 3 tablespoons of olive oil and about 180 ml (approximately 6 ounces) warm water and mix with dough hook or hand mixer until smooth. Cover and let rise about 40 minutes in a warm place.
Peel lower third of asparagus and cut off ends and heads and cut stalks into 2 cm (approximately 3/4 inches) long pieces. Blanch asparagus in salted, boiling water for about 4 minutes and drain, rinse and drain.
Cut pumpkin into small pieces. Rinse eggplant, drain and pat dry and cut into quarters lengthwise and cut crosswise into 1 cm (approximately 1/3 inch) thick slices. Sprinkle with salt and allow excess water to drain and pat dry.
In a pan, heat 1 tablespoon oil and sauté shallot, garlic and pumpkin. Add tomato paste and deglaze pan with vegetable broth. Cover and cook for about 15 minutes. Simmer until mixture is smooth and creamy, removing lid, if needed. Season with salt, vinegar and pepper. Set aside to cool.
Divide dough into 4 portions and roll out into circles on a floured surface. Line 2 baking sheets with parchment paper and place 2 pizza crusts on each baking sheet. Spread pumpkin sauce over dough and leave a margin of 2 cm (approximately 3/4 inches) around edges. Evenly arrange eggplant, asparagus and mozzarella over each pizza. Season with salt and pepper and bake in a preheated oven at 200°C (approximately 400°F) for about 10-12 minutes. To serve, cut into triangles and arrange on plates.
