Mexican-Style Cornmeal Pizza
Mexican-Style Cornmeal Pizza - A fiesta of flavors - for fans of spicy foods
Healthy, because
Even smarter
Nutritional values
Here, instead of yeast dough, cooked corn semolina is put on the tray - and provides a thick portion of potassium, magnesium, iron and silicic acid. The silicic acid does good for hair and skin and not least strengthens the connective tissue, while iron supports blood formation.
With its beautifying qualities, this pizza is just perfect for a "girls' evening", but men are sure to like it too. Those who love hot things can have more chili.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 red Bell pepper (about 200 grams)
- 1 onion
- 2 garlic cloves
- 1 red chili pepper
- 500 grams Tomatoes
- 3 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- salt
- peppers
- 1 l Vegetable broth
- 250 grams Cornmeal
- 6 eggs
Kitchen utensils
Preparation steps
Halve bell pepper, remove seeds, rinse and dry. Cut pepper into small cubes. Onion and garlic, peel and finely chop. Halve chile pepper lengthwise, remove seeds, rinse and dry. Finely chop chile.
With a slotted spoon, plunge tomatoes into a pot of boiling water briefly, then remove, rinse in cold water and peel. Coarsely chop tomatoes.
Heat 1 tablespoon oil in a pot. Add pepper, onion, garlic and chile and cook until softened. Add tomatoes and simmer over low heat for 5 minutes. Season with vinegar, salt and pepper. Set salsa aside.
Bring broth to a boil in another pot. Remove the pot from the heat and sprinkle in the cornmeal while stirring.
Put the pot back on the stove, and cook cornmeal over low heat, stirring occasionally, for about 5 minutes. Remove from heat and allow to sit for another 5 minutes, stirring occasionally. Season with salt.
Brush a baking sheet with the remaining oil. Add cornmeal and smooth with a rubber spatula to form a square, about 32 x 32 cm (approximately 12 x 12 inches) and let cool slightly.
Spread salsa over cornmeal and bake on bottom rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 450°F) for about 10 minutes.
Crack eggs carefully (keeping yolks intact) onto the pizza and bake another 10 minutes. Remove from oven, cut into 6 pieces and serve immediately.
Comments