Green Veg Pizza
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
731
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 731 kcal | (35 %) | ||
| Protein | 17.24 g | (18 %) | ||
| Fat | 38.57 g | (33 %) | ||
| Carbohydrates | 82.01 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 100.6 mg | (12,575 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.15 mg | (1 %) | ||
| Vitamin B₁ | 1.38 mg | (138 %) | ||
| Vitamin B₂ | 0.71 mg | (65 %) | ||
| Niacin | 9.68 mg | (81 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 349.11 μg | (116 %) | ||
| Pantothenic acid | 1.74 mg | (29 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 73.37 mg | (77 %) | ||
| Potassium | 431.94 mg | (11 %) | ||
| Calcium | 127.87 mg | (13 %) | ||
| Magnesium | 39.96 mg | (13 %) | ||
| Iron | 4.79 mg | (32 %) | ||
| Iodine | 0.55 μg | (0 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.07 g | |||
| Cholesterol | 35 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- For the dough
- 2 ½ tablespoons
- 2 cups
- ⅔ cup
wholemeal Durum wheat semolina
- 2 teaspoons
- 4 tablespoons
-
Semolina (for the work surface)
- For the topping
- 2 cloves
- 4 tablespoons
- 1 teaspoon
dried Italian herbs
- 2 ⅔ cups
Broccoli (in small florets)
- 1
- ⅞ cup
-
olive oil (for drizzling)
Preparation steps
1.
For the dough, dissolve the yeast in 200 ml lukewarm water.
2.
In a bowl, mix together the flour, semolina and salt. Make a well in the centre and add the yeast solution and the oil. Knead to a smooth dough by hand or using the dough hook on an electric hand mixer. If the dough is too dry, add a little extra lukewarm water; if it is too moist, add a little more flour.
3.
Turn the dough out onto a floured work surface and knead thoroughly. Cover and leave to rise in a warm place for around 1 hour.
4.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line 2 baking trays with grease-proof paper.
5.
Meanwhile, for the topping, crush the garlic into the olive oil and stir in the herbs. Blanch the broccoli in boiling salted water for approx. 1 minute, refresh in cold water and drain well.
6.
Divide the dough into four equal pieces and knead thoroughly once again. On a surface dusted with semolina, roll the dough out to make thin pizzas (approx. 24 cm in diameter) and place on the baking trays.
7.
Brush each pizza with around 1 tbsp of the garlic and herb oil and scatter 1/4 of the onions and broccoli on top. Bake in the oven for around 20 minutes until golden brown.
8.
Spoon about 5 tbsp of sour cream onto each pizza and return to the oven for a further 5 minutes.
9.
Season the cooked pizzas with a little more salt and ground black pepper and drizzle with a little oil. Serve immediately.
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