Mini Broccoli Pizzas
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 203 kcal | (10 %) | ||
| Protein | 10.4 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) |
Ingredients
- For the dough
- 125 grams Quark
- 50 milliliters milk
- 50 milliliters Cooking oil
- 1 egg
- 250 grams Pastry flour
- 1 packet Baking powder
- For the sauce
- 3 Tbsps olive oil
- 375 grams pureed Tomatoes
- 3 tsps pizza seasoning
- For the topping and garnish
- 500 grams Broccoli
- salt
- 4 Tomatoes
- 500 grams Mozzarella
- Basil (as desired for garnish)
Preparation steps
For the dough, mix together the quark, milk, oil, egg and salt. Add the flour and baking powder and stir until smooth. Divide the dough into 16 portions and roll out each portion into a circle about 10 cm (approximately 4 inches) in diameter. Line two baking sheets with parchment paper and transfer the dough to the baking sheet.
For the sauce, brush with olive oil and evenly spread with tomato puree. Sprinkle with pizza seasoning.
For the topping, slice broccoli into florets, rinse and blanch for 5 minutes in salted water. Cool in cold water and drain well. Rinse the tomatoes and cut into slices. Cut mozzarella into slices. Top the dough with broccoli, tomato and mozzarella. Bake in a preheated oven at 200°C (gas mark 3-4, fan: 180 degrees) (approximately 400°F) for about 20 minutes. Garnish with basil before serving.
