Mini Animal Pizzas for Kids
Nutritional values
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- ½ cube fresh Yeast 21 grams (approximately 1 ounce)
- 400 grams Whole wheat flour
- 1 tsp salt
- 3 Tbsps olive oil
- Pastry flour (for the work surface)
Preparation steps
Mix the yeast with about 200 ml (approximately 1 cup) of lukewarm water until smooth. Mix the flour with the salt in a bowl, make a well in the center, pour the oil and yeast water into the well and knead with your hands, or with the dough hook of an electric hand mixer, until smooth. Then vigorously knead on a floured surface for about 10 minutes, and allow to stand for about 1 hour in a warm place .
Preheat the oven to 240°C (approximately 450°F).
Rinse the peppers, clean, cut in half, remove seeds and white inner membranes, and cut into narrow strips. Slice the olives in half. Rinse the chives and shake dry. Season the tomato puree with salt and pepper. Drain the mozzarella, cut in half lengthwise and cut into about 12 thin slices.
Knead the dough on a floured surface again and divide it into 8 equal pieces. Roll these out into small round patties and place on a baking sheet lined with parchment paper. Coat with the tomato puree and cover with 3 slices of mozzarella. Top each mozzarella slice with a sliced olive piece, and lay 1-2 pepper slices under the bottom mozzerella slice. Bake in preheated oven for about 10 minutes. Remove and serve garnished with chives.
