Ham and Cheese Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 889 cal. | (42 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 79.5 μg | (133 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 475 mg | (48 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 10 grams fresh Yeast
- 300 grams Pastry flour
- 100 grams Semolina flour
- 1 tsp salt
- 2 Tbsps olive oil
- Pastry flour (for work surface)
- For the topping
- 4 Tomatoes (yellow)
- 180 grams Cherry tomatoes
- 200 grams Goat cheese
- 100 grams Arugula
- 4 Tbsps green Pesto
- 180 grams Prosciutto (thinly sliced)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
Preparation steps
For the dough: crumble yeast and dissolve in 50 ml (approximately 1/5 cup) of lukewarm water. Mix flour with semolina salt, make a well in the center and add yeast to the well, dust with flour and let rise, covered, for about 15 minutes in a warm place. Add olive oil and about 100-130 ml (apprixumately 2/5-3/5 cup) of lukewarm water and knead to a smooth dough. Shape into a ball and let rise, covered, for about 1 hour in a warm place.
Place two baking sheets into preheated oven at 220°C (approximately 425°F).
Knead dough vigorously, adding more flour if needed. Divide dough into four parts and roll out on a well-floured surface into thin circles. Place onto hot baking sheets and bake for about 12-15 minutes or until crispy.
For the topping: rinse tomatoes and cut into slices, halve cherry tomatoes. Cut goat cheese into slices. Rinse arugula and shake dry. Remove pizzas from the oven, spread each with 1-2 tablespoons of green pesto and top with ham, tomatoes, cheese and arugula. Season with salt and pepper and drizzle with olive oil. Serve.
