Mini Pizzas with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 518 mg | (13 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pizza bases
- 400 grams Pastry flour
- 1 tsp salt
- ½ cube fresh Yeast (21 grams)
- 3 Tbsps olive oil
- For the topping
- 3 Beefsteak tomato
- 2 garlic cloves
- 1 Tbsp dried, pickled Tomatoes (in oil)
- salt
- freshly ground peppers
- 1 red Bell pepper
- 3 Zucchini
- 2 onions
- 150 grams Cherry tomatoes
- 150 grams Cherry tomatoes
- 1 Tbsp Caper
- 250 grams Mozzarella
- 1 handful Arugula
Preparation steps
For the pizza bases, mix the flour with the salt in a bowl and make a well in the center. Crumble the yeast and mix with 5 tablespoons lukewarm water. Pour into the well, cover with some flour from around the edge and leave to rest for about 15 minutes in a warm place.
Add the oil and another 150 ml of lukewarm water (approximately 1/2 cup) and knead to a smooth dough. If necessary, add some more flour or lukewarm water.
Knead the dough vigorously on a floured surface for about 10 minutes. Cover and allow to rise for another 45 minutes.
Preheat the oven to 220°C (approximately 425ºF).
For the topping, blanch the beefsteak tomatoes. Rinse, peel, quarter, remove the core and cut into small cubes. Separate the garlic and chop finely. Sweat both in a hot pan with some tomato oil.
Chop the dried tomatoes finely and add to the pan. Simmer for about 5 minutes, stirring occasionally. Season with salt and pepper and remove from the heat.
Rinse the peppers, cut in half, remove seeds and ribs and cut into slices.
Rinse and trim the summer squash and cut into thin slices. Peel the onions and also cut into slices. Rinse and halve the cherry and cocktail tomatoes.
For the pizza bases, knead the dough on a floured surface and divide into 12 equal portions. Roll out and place on a baking sheet lined with parchment paper.
Spread the tomato sauce over the bases and top with strips of pepper, capers and sliced mozzarella. Then distribute the summer squash, onion slices and the tomatoes.
Bake for 10-15 minutes.
Rinse the arugula, shake dry and chop about 1/3 of it.
Remove the pizzas from the oven, arrange on plates and serve garnished with the chopped and whole arugula.
