Mini Bacon and Leek Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 140 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 127 mg | (3 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 1 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 20 grams Yeast
- ⅛ l lukewarm water
- ½ tsp salt
- 2 Tbsps olive oil
- For the toppings
- 100 grams raw smoked Bacon
- 500 grams Leeks
- 2 Tbsps vegetable oil
- salt
- freshly ground pepper
- 80 grams Double cream cheese (60-75% fat)
- 40 grams Sour cream
- To finish
- 1 egg yolk (beaten with 1 tablespoon water)
Preparation steps
Sift flour into a bowl and make a well in the middle. Crumble yeast and dissolve in warm water. Mix in with flour, cover bowl with a clean cloth and let rise in a warm place until surface shows cracks. Add salt and oil and mix. Knead on a floured surface into a smooth dough. Let rise again until doubled in volume.
In the meantime, for the topping, cut bacon into small cubes. Rinse leek, drain and cut diagonally into 3 mm (approximately 1-inch) thick slices. Heat oil in a pan, fry bacon, add leek and sauté for 2–3 minutes, allow to cool and season with salt and pepper.
Divide the dough into 25 gram (approximately 1-ounce) pieces, shape into balls and let sit. Then, roll balls out into round patties 8 cm (approximately 3 inches) in diameter and place on two baking sheets. Mix cream cheese and sour cream together, then season with salt and pepper. Spread cream cheese mixture over dough, then top with leek and bacon mixture. To finish, whisk egg yolks and brush over edges. Bake in a preheated oven at 220°C (approximately 425°F) for 20–25 minutes until golden and serve immediately.
