Mini Pizzas with Vegetables

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Mini Pizzas with Vegetables
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Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
201
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie201 cal.(10 %)
Protein9 g(9 %)
Fat4 g(3 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K24.6 μg(41 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.3 mg(21 %)
Folate128 μg(43 %)
Pantothenic acid0.8 mg(13 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C53 mg(56 %)
Potassium518 mg(13 %)
Calcium57 mg(6 %)
Magnesium37 mg(12 %)
Iron1.7 mg(11 %)
Iodine10 μg(5 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1 g
Uric acid66 mg
Cholesterol2 mg
Complete sugar6 g

Ingredients

for
12
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
How healthy are the main ingredients?
MozzarellaArugulaolive oilTomatosaltgarlic clove

Preparation steps

1.

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.

2.

Preheat the oven to 220°C (approximately 425ºF).

3.

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.

4.

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.

5.

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.

6.

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.