Pizza with Asparagus, Wild Garlic, Spinach and Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 46.3 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 311 μg | (104 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 13 ozs Pastry flour (plus more for work surface)
- ¾ oz Yeast
- 1 tsp sugar
- 3 ozs lukewarm water
- 3 Tbsps olive oil
- 1 tsp salt
- For the topping
- 2 liters water
- 1 tsp sugar
- 1 tsp salt
- ½ lemon (juiced)
- 7 ozs white Asparagus
- 1 onion
- 1 garlic clove
- 7 ozs chopped Spinach (frozen)
- salt
- freshly ground peppers
- 1 pinch grated Nutmeg
- 1 red Bell pepper
- olive oil (for painting)
- 4 ozs Herb cream cheese
- 1 pc Parmesan (approx. 1.5 oz)
- 1 handful Wild garlic
Preparation steps
For the topping: Thaw the frozen spinach and squeeze dry.
For the dough: Place the flour in a bowl, make a well in the center and crumble in the yeast. Add the sugar and stir with some of the water and until smooth; sprinkle with flour, cover and let rise for 15 minutes in a warm place.
Add the olive oil and salt to the bowl and knead into a dough (with your hands or the dough hook of an electric mixer). The dough should be soft but not sticky.
Cover the dough and let rise until doubled in bulk, 30-40 minutes.
For the topping: Bring a wide shallow of water to a boil, add sugar, salt and lemon juice.
Remove the woody ends of the asparagus then peel from the tip down. Put the asparagus into the boiling lemon water and cook until crisp-tender, 5-10 minutes. Strain and cut the asparagus into approximately 1 1/4-inch long pieces.
Peel the onion and garlic, chop finely, mix with the spinach and season well with salt, pepper and nutmeg.
Rinse and halve the pepper and cut into thin strips.
Preheat the oven to 400°F. Oil a pizza pan or line a baking sheet with parchment paper.
Roll out the dough on a floured surface to a thin round and place it in the pan or on the baking sheet and drizzle lightly with olive oil and season with salt and pepper.
Arrange the vegetables on the dough and season with a little salt, pepper and nutmeg.
Dollop the cream cheese on top.
Finally, grate the Parmesan over the top and bake until crispy brown, 10-15 minutes.
Cut the wild garlic into thin strips and sprinkle over the pizza just before serving.
