Mini Spinach and Egg Pizzas

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Mini Spinach and Egg Pizzas
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Health Score:
Health Score
8,9 / 10
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)
Calorie482 kcal(23 %)
Protein18.82 g(19 %)
Fat21.7 g(19 %)
Carbohydrates53.26 g(36 %)
Sugar added0 g(0 %)
Roughage3.96 g(13 %)
Vitamin A1,570.38 mg(196,298 %)
Vitamin D0.75 μg(4 %)
Vitamin E4.9 mg(41 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin7.39 mg(62 %)
Vitamin B₆0.43 mg(31 %)
Folate422.65 μg(141 %)
Pantothenic acid0.86 mg(14 %)
Biotin4.05 μg(9 %)
Vitamin B₁₂0.72 μg(24 %)
Vitamin C45.3 mg(48 %)
Potassium1,027.62 mg(26 %)
Calcium378.88 mg(38 %)
Magnesium137.26 mg(46 %)
Iron7.69 mg(51 %)
Iodine25.12 μg(13 %)
Zinc1.66 mg(21 %)
Saturated fatty acids7.87 g
Cholesterol277.85 mg
Author of this recipe:

Ingredients

for
4
Ingredients
½ cup
1 pinch
2 tablespoons
1
1
1 ¾ cups
1 ½ teaspoons
For the topping
21 ounces
1
3 cloves
2 tablespoons
freshly ground peppers
1 ball
8
fresh Quail egg
How healthy are the main ingredients?
SpinachgarlicNutmeg

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.