Mini Pizza with Spinach and Quail Egg

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Mini Pizza with Spinach and Quail Egg
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Health Score:
6,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
841
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie841 kcal(40 %)
Protein29.37 g(30 %)
Fat47.97 g(41 %)
Carbohydrates83.64 g(56 %)
Sugar added1.05 g(4 %)
Roughage2.35 g(8 %)
Vitamin A1,071.79 mg(133,974 %)
Vitamin D0.25 μg(1 %)
Vitamin E2.22 mg(19 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂0.59 mg(54 %)
Niacin4.94 mg(41 %)
Vitamin B₆0.24 mg(17 %)
Folate217.6 μg(73 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C28.34 mg(30 %)
Potassium889.68 mg(22 %)
Calcium443.61 mg(44 %)
Magnesium81.81 mg(27 %)
Iron7 mg(47 %)
Iodine2 μg(1 %)
Zinc0.84 mg(11 %)
Saturated fatty acids15.01 g
Cholesterol196.01 mg

Ingredients

for
4
For the dough
½ cube
fresh Yeast (about 21 g)
400 grams
1 teaspoon
1 teaspoon
4 tablespoons
Pastry flour (for dusting)
For the topping
400 grams
1
4 tablespoons
Nutmeg (freshly grated)
200 grams
8
freshly ground Pepper
freshly chopped Parsley

Preparation steps

1.

For the dough, crumble yeast and stir with about 3-4 tablespoons warm water until smooth. Sift flour into a bowl and mix with yeast, sugar, salt, oil and approximately 175 ml (approximately 6 ounces) lukewarm water and knead to a smooth dough until dough no longer sticks to edges of bowl. Cover and let rise for about 1 hour in a warm place.

2.

For the topping, rinse spinach and spin dry. Peel garlic and chop finely. Heat 2 tablespoons oil in a pan and briefly sauté garlic and add spinach into pan. Season with salt and nutmeg and allow to cool.

3.

Preheat oven to 200°C (approximately 400°F). Line 1-2 baking sheets with parchment paper.

4.

On a floured work surface, knead dough well and divide into 8 pieces. Roll out dough into small pizzas and place in prepared pan and brush with a little olive oil. Spread drained spinach over dough to form a small well and sprinkle crumbled gorgonzola over spinach. In the middle of each spinach well, place an open quail egg and season with pepper.

5.

Bake in preheated oven for about 15-20 minutes.

6.

Remove from oven. Serve hot and garnish with parsley.