Pizza with Artichoke Hearts
Pizza with artichoke hearts - Crispy classic with Italian roots.
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 525 kcal | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Roughage | 9.7 g | (32 %) | ||
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 244 μg | (81 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- Yeast
- salt
- 6 Tbsps olive oil
- 4 Tbsps Sour cream (80 grams)
- 1 tsp dried thyme
- peppers
- 150 grams Mozzarella
- 200 grams jarred Artichoke hearts (drained)
- 1 Red onion
- 50 grams dried, in oil Tomatoes
- 80 grams black Olives
Preparation steps
Form a well in the pastry flour. Place crumbled yeast and 50 ml (approximately 1/4 cup) of lukewarm water in the well. Sprinkle with flour, cover and let sit for 15 minutes.
Stir in an additional 75 ml (approximately 1/3 cup) of lukewarm water, a pinch of salt and 4 tablespoons oil and process everything into a smooth dough. Cover and let rise in a warm place for 1 hour.
Stir together sour cream, 1 tablespoon oil and thyme. Season with salt and pepper. Cut mozzarella into slices. Cut artichokes into wedges. Peel onion and cut into thin rings. Drain tomatoes well and chop coarsely.
Knead the dough again, roll out 2 pizzas, place them on a parchment-lined baking sheet.
Evenly spread with the sour cream mixture, leaving a crust edge. Top with mozzarella, artichokes, tomatoes olives and onion. Drizzle with remaining olive oil. Bake in an oven preheated to 250°C (fan 220 ° C; gas: high level) (approximately 480°F) for 20 minutes.
Slice and serve.
