Pizza with Asparagus and Cherry Tomatoes
Pizza with asparagus and cherry tomatoes - Great pizza with fresh spring pad.
Healthy, because
Even smarter
Nutritional values
People who enjoy tomatoes every day can reduce their risk of stroke by up to 55 percent. According to a Finnish study, the natural colouring agent lycopene from tomatoes is responsible for this positive effect.
Depending on your taste and the time of year, you can choose different toppings for the vegetarian pizza. How about a combination of eggplant, olives and artichoke hearts? In autumn, porcini mushrooms, pears and blue cheese also taste wonderful!
(Percentage of daily recommendation)
| Calorie | 688 cal. | (33 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 58 μg | (97 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 371 μg | (124 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 433 mg | (43 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- ½ cube freshly grated Yeast
- 1 pinch sugar
- 450 grams Pastry flour (plus more for the work surface)
- 4 Tbsps olive oil
- Sea salt
- 500 grams green Asparagus
- 250 grams Cherry tomatoes
- lemons
- 400 grams Ricotta cheese
- 50 grams grated Cheese (such as Gouda)
- freshly ground peppers
Preparation steps
For the dough: In a bowl, crumble the yeast with 1 pinch of sugar into 200 ml (approximately 7 ounces) of lukewarm water and stir until smooth. Add the flour, olive oil and 1 teaspoon salt and knead until the dough is smooth and elastic. Cover and let stand in a warm place until doubled in bulk, about 1 hour.
Rinse the asparagus, cut off the woody ends and peel the lower third. Blanch asparagus in a pot of boiling salted water until crisp-tender, about 5 minutes. Remove, rinse under cold water and drain well. Rinse and halve the tomatoes. Rinse the half lemon, grate the zest and squeeze the juice. In a bowl, stir together the ricotta, lemon zest and 1 tablespoon lemon juice.
Preheat the oven to 225°C (approximately 435°F). Line a baking sheet with parchment paper. Divide the dough into 4 equal portions and roll on a floured work surface to thin ovals. Place on the baking sheet and spread the ricotta cream over the dough leaving a thin border all around. Top with the asparagus and tomatoes and sprinkle with cheese. Season with salt and pepper, and bake until golden brown, about 15 minutes.
