Pizza with Arugula and Figs

Name: Pizza with Arugula and Figs
Total time: 1 h 10 min
Yield: 2
Ingredients: 9 ozs Pastry flour; 6 ozs water; 4 Tbsps olive oil; 0.75 oz Yeast; 1 tsp salt; 1 tsp sugar; 3 ozs pureed Tomatoes; 1 Tbsp Bell pepper puree; 1 generous pinch cayenne pepper; 1 bunch Arugula; 3.5 ozs Buffalo mozzarella; 8 Figs; 1 Tbsp olive oil; freshly ground peppers; 2 Tbsps balsamic vinegar

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Health Score:

71 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

844

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	844 cal.	(40 %)
Protein	24 g	(24 %)
Fat	38 g	(33 %)
Carbohydrates	100 g	(67 %)
Sugar added	5 g	(20 %)
Roughage	10.6 g	(35 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0 μg	(0 %)
Vitamin E	5.5 mg	(46 %)
Vitamin K	116.6 μg	(194 %)
Vitamin B₁	0.5 mg	(50 %)
Vitamin B₂	0.8 mg	(73 %)
Niacin	10.8 mg	(90 %)
Vitamin B₆	0.6 mg	(43 %)
Folate	480 μg	(160 %)
Pantothenic acid	2.2 mg	(37 %)
Biotin	36.5 μg	(81 %)
Vitamin B₁₂	0.6 μg	(20 %)
Vitamin C	42 mg	(44 %)
Potassium	1,223 mg	(31 %)
Calcium	396 mg	(40 %)
Magnesium	109 mg	(36 %)
Iron	4.9 mg	(33 %)
Iodine	85 μg	(43 %)
Zinc	3.6 mg	(45 %)
Saturated fatty acids	11 g
Uric acid	210 mg
Cholesterol	32 mg
Complete sugar	41 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the dough: 9 ozs Pastry flour; 6 ozs water; 4 Tbsps olive oil; ¾ oz Yeast; 1 tsp salt; 1 tsp sugar

For the topping: 3 ozs pureed Tomatoes; 1 Tbsp Bell pepper puree; 1 generous pinch cayenne pepper; 1 bunch Arugula; 3 ½ ozs Buffalo mozzarella; 8 Figs; 1 Tbsp olive oil; freshly ground peppers; 2 Tbsps balsamic vinegar

How healthy are the main ingredients?

Tomato Arugula olive oil sugar olive oil salt

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Preparation steps

For the dough, combine all the ingredients and knead to make a smooth dough. Cover and let rise in a warm place for about 30 minutes.

Rinse the tomatoes and cut into quarters.

Rinse and trim the arugula and shake dry.

Separate the buffalo mozzarella into pieces.

Divide the dough in half and roll out two pizzas. Place on a baking sheet lined with parchment paper and spread with the tomato puree mixed with red pepper puree. Season lightly with salt and pepper. Bake in a preheated oven at 220°C / 425°F for about 15-20 minutes.

Rinse the figs, cut into quarters and sprinkle each with a little balsamic vinegar.

Remove the pizzas from the oven, season with salt, and top with the figs, mozzarella and arugula and serve drizzled with oil.