Pizza with Mussels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,412 cal. | (67 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 83 g | (72 %) | ||
| Carbohydrates | 124 g | (83 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 444 μg | (148 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 167 μg | (84 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 600 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 tsp salt
- 20 grams Yeast
- 2 Tbsps vegetable oil
- For the topping
- 4 Tbsps olive oil
- salt
- peppers
- 2 Tbsps drained Caper
- 1 white onion
- 8 slices streaky Bacon
- 4 garlic cloves
- 250 grams clams or Cockle
- 2 Tbsps lemon juice
- 1 Tbsp chopped Fresh herbs
- 1 tsp Sea salt
- olive oil (for drizzling of pizzas)
- 75 milliliters dry white wine
Preparation steps
For the dough, mix flour and salt in a bowl and make a well in the center. Mix the yeast in 75 ml (approximately 1/2 cup) of lukewarm water and pour into the flour well. Mix with a little of the flour. Cover and let rise for about 15 minutes, then knead with 75-90 ml (approximately 1/2 cup) lukewarm water into a relatively firm dough. Vigorously knead until the dough is smooth and elastic. Cover the dough and let rise for 30 minutes in a warm place. Divide the dough into 2 portions and roll out into flat rounds.
For the topping, rinse the clams or mussels thoroughly. Peel the onion, break down into individual rings, and cut into bite-size pieces. Put 1 tablespoon of the mussels aside. Peel the garlic and chop very finely. Brush the sheet of dough with olive oil, spread the garlic on it, lay on the slices of bacon, onion and capers and season everything with salt and pepper.
Bake the pizzas one by one in a preheated oven (220°C, approximately 425°F) for 15-20 minutes.
Meanwhile put sea salt, lemon juice, 1 tablespoon chopped onion, 1/2 teaspoon herbs and pepper in a pot, pour in the wine, pour in 175 ml (approximately 1 cup) of water and bring to a boil. Put the mussels in and cook with the lid on for about 4 minutes, shaking the pan occasionally. Discard any shells that haven't opened. Keep the shells warm in the stock, skim the top from the stock, drain briefly and place on the finished baked pizzas. Drizzle with olive oil to taste and serve sprinkled with herbs.
