Mini Tomato Pizzas with Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 10 grams Yeast
- 2 Tbsps olive oil
- 1 tsp salt
- For the tomato sauce
- 1 onion (finely chopped)
- 1 Tbsp olive oil
- 2 garlic cloves
- 500 grams crushed Tomatoes (finished product)
- 1 Tbsp Tomato paste
- salt
- peppers (freshly ground)
- ½ tsp sugar
- For the topping
- 150 grams Cherry tomatoes
- 1 scoop Mozzarella
- 125 grams Prosciutto (thin slices)
- Arugula (1/2 bunch)
- Basil (1/2 bunch)
Preparation steps
For the crust: Dissolve the yeast in 150 ml (approximately 1/2 cup) of lukewarm water and stir until smooth. Mix with the flour, olive oil and salt. Knead into a smooth dough and let rise in a warm place, or a 50°C (approximately 125°F) until double in size.
For the tomato sauce: Sweat the chopped onions until translucent. Squeeze the garlic, stir in the tomato paste and crushed tomatoes. Season with salt, pepper, and sugar. Bring to a boil over medium heat.
For the topping: Cut mozzarella into thin slices.
Rinse the tomatoes and cut into slices.
Divide the dough into 12 portions and form into small balls. Roll out on a lightly floured surface to about 15 cm (approximately 6 inches). Place on a greased baking sheet. Sprinkle with tomato sauce and top with ham, tomatoes, and mozzarella.
Bake the mini pizzas in a preheated oven at 250°C (approximately 425°F) for about 10 minutes. Bake until lightly brown. Serve with sprinkled with arugula and basil leaves.
