Mini Pizzas with Herbs and Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 462 mg | (12 %) | ||
| Calcium | 343 mg | (34 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Plum tomato
- 3 Tbsps olive oil
- 2 garlic cloves
- salt
- freshly ground pepper
- 1-2 tsp fresh thyme
- 2 bay leaves
- Puff pastry dough
- 300 grams onions
- 2 Tbsps Sherry vinegar
- 60 grams Anchovy fillet
- 100 grams freshly grated Parmesan
Preparation steps
Preheat the oven to 160°C (approximatley 325°F). Make a crosshatch on the tomatoes and blanch for 1 minute in boiling water. Rinse in cold water, peel and cut in half lengthwise. Remove the stem and seeds. Brush a baking dish with 1 tablespoon of olive oil. Place the tomato halves cut side down. Peel the garlic and cut into thin slices. Combine the tomatoes and garlic and season with salt, pepper, thyme and bay leaf. Drizzle with 1 tablespoon olive oil. Cook for 1 hour in preheated oven on the middle rack. Remove the bay leaf.
Thaw puff pastry. Preheat the oven to 200°C (approximately 400°F). Peel the onions and cut into thin wedges. Heat the remaining olive oil in a pan and sauté the onions. Deglaze with the vinegar and put on a plate to cool. Rinse the anchovies and pat dry.
Cut the puff pastry into squares and then cut diagonally to form triangles. Prick the pastry several times with a fork. Place on a lined baking sheet and bake for 12-15 minutes. Remove and turn on the broiler.
Place the onion, 2 anchovy fillets and the tomatoes on each pastry. Sprinkle with Parmesan and broil, watching carefully, for about 2 minutes.
