Mini Lentil Pizza
Mini Lentil Pizza - Not just for fans of legumes: Pizza with a difference!
Healthy, because
Even smarter
Nutritional values
These small lentil pizzas score with their toppings. Protein from the lentils and feta helps athletes to build strong muscles. The tomatoes put the plant substance lycopene on the pizzas, which among other things is supposed to protect our cells from developing cancer.
You can also gratinate the small lentil pizzas with mozzarella instead of feta cheese. You can also vary the vegetables as you like. The lentils can also be served with peppers or corn, for example.
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 312 mg | (8 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 7 mg |
Ingredients
- Ingredients
- 1 cube Yeast
- 500 grams Pastry flour
- 1 tsp salt
- 5 Tbsps olive oil
- 80 grams red Lentils
- 300 milliliters Vegetable broth
- 150 grams Feta
- 1 Zucchini
- 150 grams Cherry tomatoes
- 1 red onion
- 8 Tbsps pureed Tomatoes
- peppers
- 2 stalks oregano
Preparation steps
For the dough, add the yeast with 250 ml (approximately 1 cup) of lukewarm water. In a separate bowl, mix together the flour and 1/2 teaspoon of salt in a bowl and make a well in the middle. Mix together the oil with the water and knead into a smooth dough. Knead on a floured surface for about 10 minutes. Place back in the bowl and allow to rise for about 1 hour in a warm place.
Meanwhile, bring the broth to a boil and cook the lentils over medium heat for about 10 minutes. Rinse and drain.
Crumble the feta cheese. Rinse and cut the zucchini into 1/2 cm slices. Rinse and halve the cherry tomatoes. Peel the onion and cut into thin rings.
Knead the dough on a floured surface again and divide into 16 equal portions. Round each portion into a roll and place on 2 baking trays lined with parchment paper. Flatten each ball. Spread the pureed tomatoes on each portion of dough. Season with salt and pepper and cover with the zucchini and tomatoes.
Sprinkle each pizza with the onion rings, lentils, and feta cheese. Bake in a preheated oven at 200°C (approximately 400°F). Bake for about 20-25 minutes.
Rinse the oregano, pluck and shake dry. Take the pizzas from the oven and arrange on plates as desired. To serve, garnish with oregano leaves.
