Pear Mini Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 31.69 g | (32 %) | ||
| Fat | 32.95 g | (28 %) | ||
| Carbohydrates | 104.36 g | (70 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.46 g | (12 %) |
| Vitamin A | 181.96 mg | (22,745 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 3.59 mg | (30 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 24.65 μg | (8 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0.18 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13.25 mg | (14 %) | ||
| Potassium | 508.97 mg | (13 %) | ||
| Calcium | 505.68 mg | (51 %) | ||
| Magnesium | 12.83 mg | (4 %) | ||
| Iron | 4.83 mg | (32 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 16.86 g | |||
| Cholesterol | 66.14 mg |
Ingredients
- For the dough
- 5 sprigs thyme
- 1 sprig rosemary
- ½ cube Yeast (21 grams)
- 450 grams Pastry flour
- 1 tsp salt
- 2 Tbsps olive oil
- Pastry flour (for the work surface)
- For the topping
- 2 Pear
- 2 Tbsps lemon juice
- 300 grams Gorgonzola
- 4 leaves Radicchio
- 2 sprigs oregano
Preparation steps
For the dough, rinse thyme and rosemary, shake dry, pluck the leaves and finely chop.
Crumble the yeast and mix with 50 ml (approximately 1/4 cup) lukewarm water. Combine the flour, salt and chopped herbs in a bowl make a well in the center. Pour the yeast into the well and sprinkle with flour. Let sit for 15 minutes. Stir in about 175 ml (approximately 3/4 cup) of lukewarm water and oil and knead to a smooth dough. Form into a ball, cover and let rise in a warm place for another 45 minutes.
Preheat the oven to 220°C (approximately 425°F).
Knead the dough vigorously and divide into 12 equal pieces. Roll out on lightly floured surface to small pizzas. Transfer to a parchment-lined baking sheet.
For the topping, rinse the pears and cut into quarters, remove the core and cut the quarters into thin slices. Drizzle with lemon juice and spread on the pizza dough. Crumble the gorgonzola over the pears and bake until golden, about 20 minutes.
Rinse the radicchio, remove the ribs and cut the leaves into thin strips. Rinse the oregano, shake dry and pluck the leaves. Top the finished pizzas with oregano and radicchio and serve.
