Pear and Blue Cheese Pizza with Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 943 cal. | (45 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 129 g | (86 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 481 μg | (160 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 30.6 μg | (68 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 424 mg | (42 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 600 grams Pastry flour
- 42 grams Yeast (1 cube)
- 250 milliliters water
- 1 tsp sugar
- 3 tsps salt
- 3 ripe Pear
- 250 grams Gorgonzola
- 60 grams Walnut
- 1 sprig rosemary (small)
Preparation steps
For the dough: Put the flour in a bowl and create a well. Crumble the yeast into the well and sprinkle with the sugar. Drizzle in about 100 ml (approximately 1/3 cup) of warm water. Cover the bowl with a clean kitchen towel and let rest for 20 minutes.
Remove the towel, sprinkle the mixture with salt and gradually pour in the remaining warm water while kneading, until a smooth elastic dough is formed. If the dough is too soft, add additional flour. If the dough is too firm, add extra water. Cover the dough with the kitchen towel again and allow to rest in a warm place for 60 minutes.
For the toppings: Meanwhile, peel and grate the pears. Cube the Gorgonzola. Chop the walnuts. Pluck the rosemary leaves from the stems.
Preheat a convection oven to 200°C (approximately 390°F). Knead the dough on a floured surface and roll the dough to the size of the pizza sheet being used. Top the pizza dough with the pears, Gorgonzola, walnuts and rosemary. Bake for 30 minutes until cooked through. Serve immediately with Tuscan red wine.
