Pizza with Cherry Tomatoes and Prosciutto
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Pizza with Cherry Tomatoes and Prosciutto - Noble Pizza variant from the plate.
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
192
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 320 mg | (8 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams pizza dough mix (refrigerated)
- 200 grams Diced tomatoes (canned)
- 3 Tbsps Tomato paste
- 2 tsps dried oregano
- salt
- peppers
- 125 grams Mozzarella
- 50 grams grated Gouda
- 200 grams Cherry tomatoes
- 100 grams fresh button Mushroom
- 100 grams Arugula
- 150 grams Prosciutto (thinly sliced)
- 1 pc Parmesan (50 grams)
Preparation steps
1.
Roll out pizza dough to the size of baking sheet and place on a baking sheet lined with parchment paper.
2.
Mix canned tomatoes with tomato paste and oregano and season with salt and pepper and spread on the dough. Cut mozzarella into small cubes, mix with gouda and spread on dough. Bake in preheated oven at 220°C (approximately 425°F) for approximately 30 minutes.
3.
Meanwhile rinse cherry tomatoes, pat dry and cut in half. Trim mushrooms and cut into slices. Five minutes before end of baking time, spread tomatoes and mushrooms on the pizza. Rinse arugula and spin dry.
4.
Cover pizza with prosciutto and arugula. Garnish with Parmesan cheese and serve immediately.
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