Mini Pizzas with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 262 μg | (87 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 375 grams Pastry flour
- 20 grams Yeast
- 200 milliliters lukewarm water
- 4 Tbsps olive oil
- ½ tsp salt
- For topping
- 2 Tbsps olive oil
- 400 grams Diced tomatoes (canned)
- 1 garlic clove (pressed)
- ½ tsp salt
- ½ tsp sugar
- freshly ground peppers
- 150 grams Cherry tomatoes
- 60 grams black Olives
- 1 scoop Mozzarella (150 grams or approximately 5 ounces)
- 1 handful Arugula
- 3 Tbsps olive oil
- olive oil (for brushing)
Preparation steps
Pour the flour into a bowl, add salt and make a well in the center. Crumble the yeast in the well and mix with water and oil to form a dough. Cover and let rest for about 30 minutes. For the filling, heat the oil, fry the garlic briefly, add the tomatoes and season with salt, sugar and pepper. Simmer for about 30 minutes, stirring occasionally.
Divide the dough into 12 pieces and roll out on a floured work surface. Brush with a little olive oil and spread the tomato sauce on top. Rinse the cherry tomatoes, cut in half and arrange with the olives on the pizzas. Cut the mozzarella into thin slices and cover each mini pizza. Bake in a preheated oven at 200°C (approximately 400°F) for about 8 minutes. Rinse the arugula, spin dry and sprinkle over the pizzas. Drizzle with olive oil and bake for another 3-4 minutes. Remove and serve immediately.
