Mini Spinach and Egg Pizzas

Name: Mini Spinach and Egg Pizzas
Total time: 1 h 10 min
Yield: 4
Ingredients: 0.5 cup Quark; 1 pinch salt; 2 tablespoons olive oil; 1 egg; 1 egg yolk; 1.75 cups All purpose flour; 1.5 teaspoons Baking powder; 21 ounces Spinach; 1 onion; 3 cloves garlic; 2 tablespoons butter; salt; freshly ground peppers; Nutmeg; 1 ball mozzarella cheese; 8 fresh Quail egg

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482

calories

Calories

My cookbook

moderate

Difficulty

50 min.

Preparation

ready in 1 hr 10 min.

Ready in

Nutritions

1 serving contains

Fat	21.7 g
Saturated Fat Acids	7.87 g
Protein	18.82 g
Roughage	3.96 g
Sugar added	0 g
Calorie	482

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Our nutritional traffic light explained

Carbohydrates/g	53.26
Cholesterol/mg	277.85
Vitamin A/mg	1,570.38
Vitamin D/μg	0.75
Vitamin E/mg	4.9
Vitamin B₁/mg	0.6
Vitamin B₂/mg	0.8
Niacin/mg	7.39
Vitamin B₆/mg	0.43
Folate/μg	422.65
Pantothenic acid/mg	0.86
Biotin/μg	4.05
Vitamin B₁₂/μg	0.72
Vitamin C/mg	45.3
Potassium/mg	1,027.62
Calcium/mg	378.88
Magnesium/mg	137.26
Iron/mg	7.69
Iodine/μg	25.12
Zinc/mg	1.66

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

½ cup

1 pinch

2 tablespoons

1 ¾ cups

1 ½ teaspoons

For the topping: 21 ounces
Spinach; 1
onion; 3 cloves
garlic; 2 tablespoons
butter; salt; freshly ground peppers; Nutmeg; 1 ball
mozzarella cheese; 8
fresh Quail egg

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Preparation

Preparation steps

Step 1/5

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.

Step 2/5

Wash and sort the spinach, put into a pan dripping wet and heat until it collapses. Drain in a sieve, squeeze out and chop.

Step 3/5

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.

Step 4/5

Dice the mozzarella.

Step 5/5

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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