Individual Pizzas with Pumpkin and Goat Cheese
Individual Pizzas with Pumpkin and Goat Cheese - Aromatic modification of crispy classic from Alsace.
Healthy, because
Even smarter
Nutritional values
Sour cream is the slim variant among creams, with a moderate ten percent fat. Nevertheless, just like cooking and whipping cream, it supplies important protein, which our cells need as a building material. The flour is ground from the whole grain and therefore contains plenty of filling fibre, many vitamins and minerals.
Spelt flour tastes slightly nutty and is ideal for this autumnal tarte flambée. Vary the topping with other vegetables such as fennel, peppers, beetroot, onions or carrots. Combine it with apple or pear and you get a little sweetness on the bottom.
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.78 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Pastry flour (plus more for the work surface)
- 1 Tbsp Dry yeast
- salt
- 1 generous pinch sugar
- 200 grams Goat cheese
- 300 grams Flesh from Hokkaido pumpkin
- 2 red onions
- 1 egg
- 175 grams Sour cream
- white peppers
- freshly grated Nutmeg
- 3 Tbsps Pumpkin seed oil
- 4 sprigs thyme
Preparation steps
In a bowl, combine flour with yeast, 1 teaspoon of salt and 1 pinch of sugar. Add about 250 ml (approximately 1 cup) of lukewarm water and knead to a smooth dough. Cover and let rise in a warm place for about 1 hour (or until dough doubles in volume).
Crumble cheese. Cut the pumpkin into paper thin slices. Peel onions and cut into thin slices.
Separate egg (reserve the egg white for another use). In a bowl, combine sour cream with egg yolk, season with salt, pepper and nutmeg.
Preheat the oven to 250°C (approximately 475°F). Roll out dough on a lightly floured surface into 4 thin circles and place on 2 sheets of parchment paper. Spread the egg mixture on the dough and top with slices of pumpkin and onion, sprinkle with the cheese and pumpkin seed oil.
Heat a baking sheet in the oven until hot. Carefully place the parchment paper with 2 pizzas onto the sheet and bake until golden brown, 10-12 minutes. Repeat with the remaining pizzas.
Rinse the thyme, shake dry, chop and sprinkle over the pizzas.
