Mini Ham and Fig Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 92 cal. | (4 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 208 mg | (5 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- ¼ cube Yeast (10 grams) (approximately 1/3 inch)
- 150 grams Pastry flour
- 2 Tbsps olive oil
- For the topping
- 1 Red Bell pepper
- 70 grams Prosciutto
- 2 ripe, fresh Figs
- 4 large black Olives (pitted)
- 12 tsps Tomato paste
- freshly ground peppers
Preparation steps
For the dough: Dissolve the crumbled yeast in 60 ml (approximately 1/4 cup) lukewarm water then mix with the remaining ingredients until combined. Knead until smooth, cover and let rise in a warm place for about 30 minutes.
For the topping: Rinse the pepper, cut in half, remove the stem, seeds and pith and cut into thin strips.
Cut the ham into strips. Rinse the figs and cut lengthwise into thin wedges.
Cut the olives into thin slices.
Mix the tomato paste with 1 teaspoon water and season with pepper.
Knead the dough on a floured work surface, cut into 12 portions then roll out each portion until 2 mm (approximately 1/8 inch) thick and about 8 cm (approximately 3 inches). Place on a baking sheet lined with parchment paper, spread 1 teaspoon tomato sauce over the pizzas and then arrange the toppings over top.
Bake in a preheated oven (220°C) (approximately 425°F) for about 15 minutes.
