Mini Margarita Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 224 mg | (6 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the crust
- 20 grams Yeast
- 400 grams Pastry flour
- 1 tsp sugar
- 1 tsp salt
- For the toppings
- 1 cup Crème fraiche
- 10 Tomatoes
- 4 Bocconcini
- 100 grams large Olives (black, pitted)
- 1 sm jar Basil pesto
- salt
- freshly ground peppers
- 2 sprigs Basil
- olive oil
Preparation steps
Knead flour, yeast, sugar, salt and about 250 ml (approximately 1 cup) lukewarm water into dough. Cover and let rest in a warm, not drafty place for about 1 hour. Knead dough and leave to rest for 30-40 min.
Line baking sheet with parchment paper.
Sprinkle work surface with plenty of flour, divide dough into 16 balls and use rolling pin to roll each dough ball into crust shape. Place crusts on lined baking sheet and use hands to flatten evenly. Make edge of crust a little thicker than middle. Cover dough with a little creme fraiche and season with salt and pepper.
For the filling: Rinse tomatoes, cut out stems and slice flesh. Slice Bocconcino and cut olives into strips.
Arrange tomatoes on pizza crusts, top with Bocconcino slices and sprinkle with olives. Sprinkle small dollops of pesto on pizzas. Drizzle pizzas with a little olive oil and bake in a preheated oven at 220°C (approximately 430°F) for 8-12 minutes until golden brown. Garnish with basil.
