Pizza with Artichokes
Pizza with Artichokes - Crispy spicy and yummy; pizza enjoyment at its finest.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 500 mg | (13 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- ½ cube Yeast
- 1 pinch sugar
- 400 grams Pastry flour (and some flour on the work surface)
- 5 Tbsps olive oil
- salt
- 350 grams crushed Tomatoes (canned)
- 1 tsp dried oregano
- peppers
- 200 grams black pitted Olives (from a jar)
- 200 grams Artichoke hearts (drained, from a jar)
- 125 grams Mozzarella
- 100 grams dried, pickled in oil Tomatoes
- 100 grams Prosciutto (sliced)
- 1 bunch Arugula (80 g)
Preparation steps
Combine the yeast in a bowl with 1 pinch of sugar and 200 ml of lukewarm water (approximately 3/4 cup). Mix in the flour, 4 tablespoons of oil and 1/2 teaspoon of salt and knead to a smooth dough. Cover and allow to rise for about 1 hour in a warm place.
Meanwhile, mix the crushed tomatoes with oregano and season with salt and pepper. Drain the olives and artichokes. Cut the mozzarella into slices.
Brush 4 pizza pans (26 cm diameter / approximately 10 1/4 inch) with the remaining oil.
Knead the dough and divide it into 4 equal pieces. Roll out on a floured surface into round patties. Place on the pizza pans.
Distribute the crushed tomatoes on the pizza bases and cover with dried tomatoes, ham, olives, artichokes and mozzarella.
Bake in a preheated oven at 250°C (approximately 475ºF) until golden brown (about 25 minutes).
Rinse the arugula and shake dry. Remove the pizzas from the oven, cut in half and serve showered with arugula.
