Pizza with Artichokes, Black Olives, Arugula and Spicy Sausage (Chorizo)
Healthy, because
Even smarter
Nutritional values
Artichokes owe their unmistakable, tangy aroma to the bitter substance cynarin. Cynarin helps to lower cholesterol levels, supports the liver in its detoxification work, and activates the flow of bile, while other artichoke elements are beneficial for the eyes.
Leave out the chorizo to make this vegetarian, and you can always use whole wheat flower instead of white.
(Percentage of daily recommendation)
| Calorie | 1,098 cal. | (52 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.2 g | (74 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 349 μg | (116 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,216 mg | (30 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 24 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams or approximately 3/4 oz)
- 500 grams Pastry flour
- 1 tsp salt
- 3 Tbsps olive oil
- Pastry flour (for working the dough)
- For topping
- 600 grams Artichoke bottoms (from a jar)
- 80 grams black, pitted Olives
- 4 Tbsps caperberry
- 200 grams Chorizo
- 200 grams sour Whipped cream
- freshly ground peppers
- olive oil (for drizzling)
- 4 Tbsps freshly grated Parmesan
- 1 bunch Arugula
- 6 Tbsps freshly grated Parmesan
Preparation steps
For the dough, stir the yeast into approximately 1 cup lukewarm water. Mix the flour with the salt in a bowl, make a well in the center, pour in the yeast mixture and oil, and knead by hand until smooth. If the dough is too moist, incorporate some flour, too dry, some more water. Knead the dough vigorously on a floured surface for about 10 minutes, place in a bowl, lightly sprinkle with flour and let it rest for 1 hour.
Preheat the oven to 425°F.
Drain the artichoke hearts, olives, and capers. Remove the casing from the chorizo and cut the artichokes into thin slices. Season the sour cream with salt and pepper.
Knead the dough again, divide it into 4 equal portions, roll out to the size of the baking sheets and arrange in the oiled pizza pans. Spread the sour cream on top and cover with the chorizo, artichokes, olives, and capers. Season with salt and pepper, sprinkle with freshly grated Parmesan cheese and drizzle with a little olive oil. Bake in the preheated oven for 15-20 minutes.
Rinse the arugula, trim and spin dry.
Remove the pizzas from the oven, sprinkle with arugula and Parmesan shavings and serve immediately.
