Mini Pear and Gorgonzola Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 31.69 g | (32 %) | ||
| Fat | 32.95 g | (28 %) | ||
| Carbohydrates | 104.36 g | (70 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.46 g | (12 %) |
| Vitamin A | 181.96 mg | (22,745 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 3.59 mg | (30 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 24.65 μg | (8 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0.18 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13.25 mg | (14 %) | ||
| Potassium | 508.97 mg | (13 %) | ||
| Calcium | 505.68 mg | (51 %) | ||
| Magnesium | 12.83 mg | (4 %) | ||
| Iron | 4.83 mg | (32 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 16.86 g | |||
| Cholesterol | 66.14 mg |
Ingredients
- For the dough
- 5 sprigs thyme
- 1 sprig rosemary
- ½ cube Yeast (21 grams)
- 450 grams Pastry flour
- 1 tsp salt
- 2 Tbsps olive oil
- Pastry flour
- For the topping
- 2 Pear
- 2 Tbsps lemon juice
- 300 grams Gorgonzola
- 4 leaves Radicchio
- 2 sprigs oregano
Preparation steps
For the dough: Rinse the thyme and the rosemary. Shake dry and finely chop. Dissolve the yeast with 50ml (approximately 3 tablespoons). Mix the flour with the salt and chopped herbs in a bowl. Make a well in the center and place the dissolved yeast in the center. Lightly knead and cover for about 15 minutes. Add about 175 ml (3/4 cup) of lukewarm water and the oil. Knead into a smooth dough. Form a ball and cover. Let rise for another 45 minutes.
Preheat the oven to 220°C (approximately 425°F).
Knead the dough vigorously and divide into 12 equal pieces. Roll out each ball on a lightly floured surface to form small pizzas. Lay a small distance apart on a parchment-line sheet tray.
For the topping: Rinse the pears and cut into quarter. Remove the core and cut the quarters into thin columns. Drizzle with the lemon juice and spread on the pizzas. Crumble the gorgonzola over the pears and bake until golden brown for about 20 minutes.
Rinse the radicchio, remove the hard veins and cut the leaves into thin strips. Rinse the oregano and shake dry.
Garnish the finished mini pizzas with the oregano and radiccho.
Serve while warm.
