Pizza with Figs and Arugula
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1064
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,064 cal. | (51 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 117 g | (78 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 75.9 μg | (127 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 462 μg | (154 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 32.6 μg | (72 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,010 mg | (25 %) | ||
| Calcium | 455 mg | (46 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the topping
- 200 grams Cherry tomatoes
- ½ bunch Arugula
- 100 grams Goat cheese
- 200 grams Figs
- 2 centiliters sherry
- 3 Tbsps olive oil
- ½ tsp cayenne pepper
- 1 tsp honey
- freshly ground peppers
Preparation steps
1.
For the dough: Combine all the ingredients and knead to form a smooth dough. Cover and let rise for about 30 minutes in a warm place.
2.
For the topping: Rinse the tomatoes and cut into quarters.
3.
Rinse and spin dry the arugula.
4.
Crumble the goat cheese.
5.
Chop the figs and mix with the cayenne pepper, sherry, olive oil and honey. Let marinate for about 10 minutes and then drain.
6.
Divide dough in half and roll out two pizzas. Place on a baking sheet lined with parchment paper and sprinkle with the goat cheese. Spread the figs and tomatoes over the pizzas and sprinkle with pepper. Bake in a preheated oven at 220°C (approximately 425°F) for about 20 minutes. Serve topped with arugula.
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