Mini Pizzas with Bell Peppers
Mini Pizzas with Bell Peppers - Rustic dough with savory toppings — an all-around great snack
Healthy, because
Even smarter
Nutritional values
Paprika provides a lot of vitamin C, while tomatoes and basil contain valuable secondary plant substances such as lycopene.
Goat cheese has a unique flavor and provides plenty of bone-strengthening calcium, and even contains more potassium than cow cheese.
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 396 mg | (10 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 17 mg |
Ingredients
- Ingredients
- 7 ozs Pastry flour
- 7 ozs Whole wheat flour
- ½ tsp Sea salt
- 1 cube fresh Yeast
- 1 Tbsp honey
- 2 Tbsps olive oil
- 3 orange Bell pepper
- 1 large Beefsteak tomato (about 14 oz.)
- 6 ozs fresh Goat cheese
- salt
- peppers
- 3 sprigs Basil
- 3 Tbsps Walnut oil
Kitchen utensils
Preparation steps
Mix together the flour and salt in a bowl. Make a well in the center of the mixture. Crumble the yeast into the well, add approximately 1 cup of warm water and the honey and mix thoroughly from the center out. Add the olive oil and knead until the dough is smooth.
Turn out dough onto a lightly floured work surface and knead with your hands until dough is pliable, about 5 minutes. Place the dough in a bowl, cover and let rise in a warm place until doubled in bulk, 40-45 minutes.
Rinse the peppers, wipe dry, cut into quarters and remove the seeds. Place the peppers, skin side up, on a baking sheet. Roast under a preheated oven grill or broiler until the skin is blackened and blistered.
Place the peppers in a bowl and cover with plastic wrap. Let steam for 10 minutes. Meanwhile, rinse the tomatoes, wipe dry and cut into thin slices. Crumble the goat cheese. Remove the skins from the peppers and cut into thin strips.
Knead the risen dough briefly and divide into 8 equal portions. On the floured surface, shape each dough portion into a ball and let rise for 10 minutes. Then roll out each ball into a disk approximately 1/2 inch thick. Place dough disks on a floured baking sheet.
Divide the tomatoes, peppers, and goat cheese among dough disks. Season with salt and pepper. Bake in a preheated oven at 450°F until the crust is golden brown, about 15 minutes. Rinse the basil, shake dry, pluck leaves and finely chop. Drizzle pizzas with walnut oil, garnish with basil, and serve.
