Variation On A Classic Dish
Homemade Spinach Pizza
with Gorgonzola
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
908
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 908 cal. | (43 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 788 μg | (1,313 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 395 μg | (132 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 30.3 μg | (67 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 2,032 mg | (51 %) | ||
| Calcium | 609 mg | (61 %) | ||
| Magnesium | 281 mg | (94 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 200 grams Whole wheat flour
- salt
- freshly ground peppers
- 150 grams full fat plain Greek yogurt
- 4 Tbsps olive oil
- 400 grams Spinach
- 2 garlic cloves
- 200 grams chopped Tomatoes (canned)
- 1 Tbsp Tomato paste
- 1 tsp dried oregano
- Nutmeg
- 75 grams Gorgonzola
- also
- olive oil
Preparation steps
1.
Mix flour with 1/2 teaspoon salt. Add quark, 3 tablespoons oil and 3-4 tablespoons cold water and knead to an elastic dough. Grease a pizza pan (about 28 cm/approximately 11-inch diameter) with a little oil. Roll out the dough and transfer to the pan, forming a raised edge.
2.
Rinse spinach, drain and add to a pot while still slightly wet. Cook until wilted, drain, rinse in cold water, drain and squeeze.
3.
Peel garlic and cut into slices. Mix tomatoes with tomato paste, season with salt, pepper and oregano and spread on the dough. Top with spinach and season with salt, pepper and nutmeg. Sprinkle with garlic and crumbled Gorgonzola. Drizzle with a little oil and bake in a preheated oven at 225°C (approximately 425°F) for about 20 minutes.
