Mini Spinach and Egg Pizzas
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
482
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 kcal | (23 %) | ||
| Protein | 18.82 g | (19 %) | ||
| Fat | 21.7 g | (19 %) | ||
| Carbohydrates | 53.26 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.96 g | (13 %) |
more nutritional values
| Vitamin A | 1,570.38 mg | (196,298 %) | ||
| Vitamin D | 0.75 μg | (4 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.39 mg | (62 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 422.65 μg | (141 %) | ||
| Pantothenic acid | 0.86 mg | (14 %) | ||
| Biotin | 4.05 μg | (9 %) | ||
| Vitamin B₁₂ | 0.72 μg | (24 %) | ||
| Vitamin C | 45.3 mg | (48 %) | ||
| Potassium | 1,027.62 mg | (26 %) | ||
| Calcium | 378.88 mg | (38 %) | ||
| Magnesium | 137.26 mg | (46 %) | ||
| Iron | 7.69 mg | (51 %) | ||
| Iodine | 25.12 μg | (13 %) | ||
| Zinc | 1.66 mg | (21 %) | ||
| Saturated fatty acids | 7.87 g | |||
| Cholesterol | 277.85 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- ½ cup
- 1 pinch
- 2 tablespoons
- 1
- 1
- 1 ¾ cups
- 1 ½ teaspoons
Preparation steps
1.
Work the quark, salt, oil, egg, egg yolk, flour and baking powder to a smooth dough, cover and put into the fridge for 30 minutes.
2.
Wash and sort the spinach, put into a pan dripping wet and heat until it collapses. Drain in a sieve, squeeze out and chop.
3.
Peel and dice the onion and sweat in butter until translucent. Press the garlic onto the onion, add the spinach, season with salt, pepper and nutmeg and cook gently for a few minutes. Then leave to cool.
4.
Dice the mozzarella.
5.
Knead the dough on a floured work surface, then divide into 8 pieces and form into small pizza bases. Lay on a greased baking tray and press up at the edges. Top with spinach and mozzarella. Make a depression in the middle of each and break a quail’s egg into it. Bake in a preheated oven (200°) for about 20 minutes.
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