Pizza with Arugula and Bresaola
Nutritional values
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- ¾ oz fresh Yeast
- 6 ozs Pastry flour
- salt
- 5 Tbsps olive oil
- 7 ozs diced Tomatoes
- freshly ground pepper
- 1 tsp dried oregano
- 7 ozs Mozzarella
- Pastry flour (for dusting)
- 7 ozs Arugula
- 7 ozs Cherry tomatoes
- 3 Tbsps fresh Parmesan
- 3 ozs Bresaola
Preparation steps
Crumble yeast and mix with 1/2 cup lukewarm water in a large bowl. Add flour, ½ teaspoon salt and 2 tablespoons olive oil and knead with dough hook of mixer until smooth. Cover and let rise in a warm place, 25-30 minutes. Heat diced tomatoes in a pan and bring to a boil for 3-5 minutes. Season with salt, pepper and oregano. Cut mozzarella into slices. On lightly floured surface roll out dough in a circle, about 10 inches diameter. Line greased pizza pan with dough.
Spread tomato mixture spread over dough and top with mozzarella. Bake in preheated oven at 400°F, 15-20 minutes. Rinse arugula, spin dry and chop coarsely. Rinse cherry tomatoes and halve. Mix arugula, tomatoes and parmesan in a bowl and season with pepper. Remove pizza crust from oven and spread evenly with bresaola slices. Spread arugula and tomato mixture on top and drizzle with remaining olive oil. Bake for an additional 10 minutes. Cut in pieces and serve immediately.
