Pizza with Brussels Sprouts
Pizza with Brussels Sprouts - Unusual combination: Surprisingly different and hearty
Healthy, because
Even smarter
Nutritional values
Cabbage florets provide more than half of the daily recommended amount of vitamin C and also provide about one third of the daily recommended amount of dietary fiber. For figure-conscious pizza fans, this pizza with Brussels sprouts contains only 16 grams of fat.
Serve a green or mixed salad with a low-fat vinaigrette with your pizza with Brussels sprouts. This is good for the fiber and vitamin balance.
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 7 ozs Rye flour (type 997 or 1150)
- salt
- brown sugar
- 5 ozs Quark
- 4 Tbsps olive oil
- 1 lb Brussels sprouts
- 2 garlic cloves
- 2 sprigs fresh marjoram (or 1 teaspoon dried)
- 3 ozs Mozzarella
- 7 ozs Diced tomatoes (canned)
- 2 tsps Tomato paste
- peppers
- 1 Tbsp Pine nuts (about 15 grams)
Kitchen utensils
Preparation steps
Mix flour, 1/2 teaspoon salt and 1 pinch sugar in a mixing bowl. Using the dough hook of a hand mixer, gradually add quark, 3 tablespoons oil and 3-4 tablespoons of cold water. Mix to form an elastic dough.
Place dough on a floured surface and roll out as thin as possible. Line a baking sheet with parchment paper, top with rolled dough, and shape edges of dough to form a border.
Rinse Brussels sprouts. Remove outer leaves, cut florets in half and boil in salted water for 2 minutes (blanch). Drain the and rinse with cold water briefly.
Peel garlic and chop finely. Rinse fresh marjoram, shake dry and pluck the leaves.
Drain the mozzarella and cut into slices.
Mix the diced tomatoes in a bowl with the tomato paste and stir in the marjoram. Season with salt, pepper and 1 pinch of sugar and spread over the dough.
Distribute mozzarella over the surface of the sauce. Top the pizza with Brussels sprouts and season with salt and pepper. Sprinkle the garlic and pine nuts evenly over the pizza. Drizzle remaining oil on the pizza.
Place pizza in preheated oven at 220°C (fan 200°C, gas mark 4) (approximately 425°F/convection 400°F). Bake on the middle rack for about 20 minutes. Cut into pieces and serve.
