Mini Fruit Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the crust
- ¼ l lukewarm milk
- 1 cube Yeast
- 1 Tbsp honey
- 125 grams Quark
- 400 grams Whole wheat flour
- 100 grams butter
- 1 pinch salt
- Fat (for greasing the pan)
- For topping
- 100 grams Sour cream
- 100 grams Raspberries
- 50 grams brown sugar
- 2 tsps lemon juice
- 2 tsps cornstarch
- 2 Apple
- 2 Pear
- 5 Apricot
- 10 Plum
- 200 grams Grape
- 100 grams Blueberries
- 50 grams mixed chopped Nut
- 50 grams butter
- sugar (for sprinkling)
- cinnamon (for sprinkling)
Preparation steps
For the crust: Combine the warm milk with the yeast and honey. Add the quark and 2 tablespoons of flour and mix until smooth. Cover and let stand for 15 minutes. Mix in the butter, salt and remaining flour and knead until a smooth, elastic dough is formed. Cover and let stand for another 15 minutes.
For the topping: Combine the sour cream with the raspberries, brown sugar, lemon juice and cornstarch. Mix well. Rinse the rest of the fruit. Dice the apples and pears. Halve and pit the apricots and plums. Remove the stems from the grapes.
Knead the dough again and divide it into 10 pieces. Place each piece on a floured surface and roll into a circle about 15 cm (approximately 6 inches) in diameter. Grease 2 baking sheets with butter or oil and place the crusts on them. Spread the raspberry sour cream onto the crusts and top with the fruit. Bake in an oven preheated to 200°C (approximately 400°F) for 20 minutes. Brush the edges with melted butter and sprinkle with sugar and cinnamon.
