Mini Pizzas with Mediterranean Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 61.9 μg | (103 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 264 μg | (88 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 502 mg | (50 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- ½ cube Yeast
- ½ tsp sugar
- 400 grams Pastry flour
- 8 Tbsps olive oil
- salt
- 2 red paprika
- 2 green paprika
- 1 Eggplant
- 1 onion
- 2 garlic cloves
- 1 Tbsp rosemary (chopped)
- 1 tsp Tomato paste
- 2 Tbsps White vinegar
- 100 milliliters white wine
- 1 bunch Arugula
- 150 grams Mountain cheese
- 100 grams Mascarpone
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 400ºF).
Mix the yeast with the sugar and 0.25 liters of water (approximately 1 cup). Combine with the flour, 5 tablespoons of oil and 1 teaspoon of salt and knead into a smooth dough. Cover and leave to rise for 30 minutes.
Rinse the bell peppers, cut in half, remove seeds and finely chop. Peel and finely chop the eggplant, the onion and the garlic and fry in the remaining oil. Sauté with the tomato paste and deglaze with vinegar and white wine. Simmer for 6-8 minutes and season with salt and pepper.
Rinse and trim the arugula, dice the cheese and mix together.
Separate the dough into eight small portions. Roll out and place each one on a baking sheet lined with parchment paper.
Spread the tomato sauce on the bases, and distribute the arugula on top. Add small spoons of mascarpone and bake for about 15 minutes until golden brown.
Serve immediately.
