Pizettes with Artichoke and Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 812 cal. | (39 %) | ||
| Protein | 29.95 g | (31 %) | ||
| Fat | 31.39 g | (27 %) | ||
| Carbohydrates | 103.9 g | (69 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.38 g | (8 %) |
| Vitamin A | 141.97 mg | (17,746 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.66 mg | (6 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 3.68 mg | (31 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 15.3 μg | (5 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3.6 mg | (4 %) | ||
| Potassium | 398.55 mg | (10 %) | ||
| Calcium | 480.29 mg | (48 %) | ||
| Magnesium | 5.18 mg | (2 %) | ||
| Iron | 6.61 mg | (44 %) | ||
| Zinc | 0.17 mg | (2 %) | ||
| Saturated fatty acids | 11.04 g | |||
| Cholesterol | 44.64 mg |
Ingredients
- Ingredients
- ½ cube fresh Yeast (21 grams)
- 500 grams Pastry flour
- 1 tsp sugar
- 1 tsp salt
- 50 milliliters olive oil
- 250 grams Artichoke hearts (from a jar)
- 150 grams black Olives (pits removed)
- 2 handfuls Basil
- 250 grams Buffalo mozzarella
- Pastry flour (for dusting)
Preparation steps
For the dough, crumble yeast and stir with about 3-4 tablespoons warm water until smooth. Sift flour into a bowl and add mixed yeast, sugar, salt, 2-3 tablespoons of oil and about 200 ml (approximately 7 ounces) lukewarm water and knead to a smooth dough until dough no longer sticks to edges of bowl. Cover and let rise for about 1 hour in a warm place.
Preheat grill.
In a colander, drain artichokes and olives. Cut artichokes into quarters and cut olives in rings. Rinse basil, shake dry and pluck about 1 handful of leaves and finely chop. Set aside remaining basil for garnish.
On a floured work surface, knead dough and divide into 8 pieces. Roll out into small pizzette rounds and brush with half the remaining oil. Grill for about 10 minutes and brush with the remaining oil. Cut mozzarella into slices and place on pizzettes. Arrange olives, artichokes and basil and sprinkle with pizza seasonging. Place on grill and cover with lid, if desired, until cheese is melted. Garnish with basil and serve on a wooden board.
