Pizza with Asparagus
Pizza with Asparagus - Crisp crust with spring toppings
Healthy, because
Even smarter
Nutritional values
This low-fat pizza is an excellent source of protein, which is important for strong muscles and bones. Additionally, this recipe is full of B vitamins, immune system-strengthening zinc, and cell-protecting vitamin E.
Instead of using crayfish tails, you can also top the asparagus pizzas with cooked shrimp or smoked salmon, which provides an extra portion of iodine and omega-3 fatty acids.
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 608 mg | (5,067 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 62 mg |
Ingredients
- Ingredients
- 7 ozs Spelt flour
- 7 ozs Spelt flour
- salt
- ½ cube fresh Yeast (about 21 grams)
- 1 lb green Asparagus
- 4 ozs crayfish (or small shrimp, cooked)
- 1 pc Parmesan (about 1.5 ounces)
- ½ bunch Chervil
- 7 ozs Crème fraiche (15% fat)
- peppers
Kitchen utensils
Preparation steps
Mix both flours with 1/2 teaspoon salt in a bowl. Create a well in the center, then crumble yeast into well.
Pour about 1 cup lukewarm water into well and knead with a dough hook of a stand mixer to a smooth dough. Cover dough and let rise in a warm place for about 30 minutes.
Meanwhile, rinse asparagus, trim woody ends and peel the lower third of stalks if desired. Cut asparagus into approximately 2-inch pieces. Cook in a pot of boiling salted water for 6 minutes, then rinse and leave to drain.
Divide the dough on a lightly floured work surface into 4 portions and roll out each to a round, approximately 9 inches in diameter. Place 2 rounds on a parchment-lined baking sheet.
Prick dough rounds several times with a fork and bake on the bottom rack of a preheated oven at 450°F for about 15 minutes.
Meanwhile, rinse crayfish tails briefly under cold water and drain well. Pat dry with paper towels.
Shave Parmesan with a peeler. Rinse parsley, shake dry and pluck the leaves.
Remove baked crusts on parchment from baking sheet. Line sheet again with parchment paper and repeat to bake remaining dough rounds.
Spread crusts with creme fraiche and top with asparagus and crayfish tails. Season with salt and pepper. Sprinkle with Parmesan shavings and chervil leaves and serve immediately.
