Mini Pizzas with Peppers
This Mediterranean vegetable mixture is reminiscent of the classic French dish Ratatouille. However the addition of feta not only adds flavor, but valuable calcium and protein.
To cut down on fat, simply replace the feta cheese with a reduced fat feta variety.
(Percentage of daily recommendation)
| Calorie | 61 cal. | (3 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 100 mg | (3 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 7 ozs Spelt flour
- 7 ozs Spelt flour (plus more for dusting)
- salt
- ½ cube fresh Yeast (about 5 teaspons)
- 1 Eggplant (about 10 ounces)
- 1 Zucchini
- 1 yellow Bell pepper
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 ½ lbs diced Tomatoes (canned, drained weight)
- 2 Tbsps Tomato paste
- ½ tsp dried oregano
- ½ tsp dried rosemary
- ½ tsp thyme
- peppers
- 9 ozs Feta
Preparation steps
Mix both flours with 1/2 teaspoon salt in a bowl. Make a well in the middle and crumble yeast into well.
Pour 1 cup lukewarm water into well and knead with the dough hook of a hand mixer to a smooth dough. Cover and let rise about 30 minutes in a warm place.
Meanwhile, rinse and dry eggplant, zucchini and bell pepper. Cut all into small cubes.
Peel and chop the onion and garlic.
Heat oil in a non-stick pan. Add prepared vegetables and cook, stirring frequently, over medium heat for about 3 minutes.
Add diced tomatoes with their juices and tomato paste and bring to a boil. Season with salt, pepper, oregano, rosemary and thyme. Simmer over medium heat for about 3 minutes.
Drain the feta cheese and cut into small cubes.
Turn out dough onto a floured work surface and cut into quarters. Divide one-quarter of dough into 10 portions, then flatten with your hands and shape each into a round, about approximately 3 inches in diameter. Line a baking sheet with parchment paper and place the rounds on top.
Top each round with 1 tablespoon vegetables and some feta cheese. Bake on the bottom rack of a preheated oven at 450°F for 12-15 minutes.
Remove pizzas on parchment from baking sheet. Repeat with remaining dough quarters and toppings to bake 30 more pizzas.