Green Vegetable Pizza
Green Vegetable Pizza - A bounty of summer vegetables - bon appetit!
Healthy, because
Even smarter
Nutritional values
This green pizza does not need any mozzarella or other high-fat toppings and is therefore much healthier than traditional pizzas.
If you want to make this an even lower calorie dish, leave out the caloric parsley oil. Instead, stir half of the chopped cabbage into the ricotta mix and sprinkle the other half over the pizza after baking!
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 37 mg |
Ingredients
- Ingredients
- 7 ozs Spelt flour (type 630)
- salt
- 2 tsps dried italian Fresh herbs
- 1 pinch Dry yeast
- 3 Tbsps olive oil
- 1 small Zucchini
- 4 ozs Snow peas
- 7 ozs green Peas
- 1 pc Parmesan
- 4 ozs Ricotta cheese
- 3 Tbsps
- peppers
- 5 sprigs smooth parsley
Kitchen utensils
Preparation steps
Mix flour, salt, Italian herbs and yeast in a large bowl. Add 1 tablespoon of oil and 1/2 cup lukewarm water. Knead with the dough hook of a mixer to a smooth dough, adding 1-2 tablespoons of warm water if necessary. Cover with a kitchen towel and let rise for about 1 hour.
Meanwhile, rinse zucchini, trim and slice on a mandoline into thin slices. Rinse snow peas, drain, trim and cut lengthwise into strips. Shell green peas, rinse and drain briefly.
Add snow peas and shelled peas to boiling salted water for 1 minute to parboil (blanch). Strain and allow to drain in a sieve.
Grate Parmesan and stir together with ricotta cheese and milk in a small bowl.
Line a baking sheet with parchment paper. Place the dough on a floured work surface and roll out approximately 14 inches in diameter and place on the sheet.
Spread the Parmesan and ricotta mixture evenly on the dough. Season with salt and pepper. Top with zucchini, snow peas and green peas. Bake in preheated oven at 425°F on the bottom rack for 15-20 minutes.
Meanwhile, rinse the parsley and shake dry. Chop in a mini food processor or with a large knife very finely and mix with the remaining oil. Drizzle the parsley oil on the finished baked pizza.
