Pizza with Beets
(Percentage of daily recommendation)
|Calorie||567 kcal||(27 %)|
|Protein||20 g||(20 %)|
|Fat||23 g||(20 %)|
|Carbohydrates||67 g||(45 %)|
|Sugar added||3 g||(12 %)|
|Roughage||10.5 g||(35 %)|
|Vitamin A||0.4 mg||(50 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||6.2 mg||(52 %)|
|Vitamin B₁||0.6 mg||(60 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||9.3 mg||(78 %)|
|Vitamin B₆||0.6 mg||(43 %)|
|Folate||175 μg||(58 %)|
|Pantothenic acid||2 mg||(33 %)|
|Biotin||10.9 μg||(24 %)|
|Vitamin B₁₂||0.5 μg||(17 %)|
|Vitamin C||22 mg||(23 %)|
|Potassium||987 mg||(25 %)|
|Calcium||199 mg||(20 %)|
|Magnesium||150 mg||(50 %)|
|Iron||4.6 mg||(31 %)|
|Iodine||12 μg||(6 %)|
|Zinc||3.4 mg||(43 %)|
|Saturated fatty acids||6.2 g|
|Uric acid||136 mg|
starchy Potatoes (about 250 grams)
- 5 ounces
- 4 ounces
Pastry flour (plus more for dusting)
- 1 teaspoon
- ½ cube
Hokkaido pumpkin (about 500 grams)
- 2 roots
Beet (about 400 grams)
- 4 tablespoons
- 7 ounces
- 2 teaspoons
grated Horseradish (from a jar)
- 4 tablespoons
Sunflower seeds (about 40 grams)
- 2 tablespoons
- 1 ounce
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse under cold water, then drain again.
Peel the potatoes while still hot and press through a potato ricer into a bowl.
Mix both types of flour, 1/2 teaspoon salt and the thyme in another bowl. Make a well in the center then crumble yeast into well. Add 150 ml (approximately 1/2 cup) lukewarm water and knead with the dough hook of a hand mixer to a smooth dough (add more flour if dough is too sticky). Cover and let rise about 30 minutes in a warm place.
Meanwhile, rinse the pumpkin half thoroughly, cut in half and remove seeds. Cut flesh into 1 cm (approximately 1-inch) cubes.
Peel the beet and cut into 1 cm (approximately 1-inch) cubes (wear gloves to avoid staining hands). Peel onion and cut into wedges.
Heat 1 tablespoon oil in a non-stick pan. Add beets and onion and sauté over low heat for 10 minutes. Add pumpkin and cook an additional 3-5 minutes. Season with salt and pepper.
Mix cream cheese and horseradish in a small bowl.
Divide dough into 4 portions on lightly floured surface and roll out each to a round, about 23 cm (approximately 9 inches) in diameter.
Place 2 dough rounds on a parchment-lined baking sheet.
Spread 1/4 cream-cheese mixture over each round, then top with 1/4 of the vegetable mixture. Sprinkle with 1 tablespoon sunflower seeds and bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 450°F) for 15-20 minutes.
Meanwhile, stir together remaining oil and maple syrup in a small bowl. Rinse sprouts and drain on paper towels.
Remove pizzas on parchment from baking sheet. Repeat with remaining dough rounds and toppings to bake 2 more pizzas.
Divide sprouts among baked pizzas, drizzle with syrup mixture and serve immediately.