Pizza with Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 108 μg | (180 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 291 μg | (97 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 350 grams Pastry flour
- 3 Tbsps olive oil
- 1 tsp salt
- For the topping
- 400 grams Mozzarella
- 400 grams Cherry tomatoes
- olive oil
- 150 grams Arugula
- 150 grams Prosciutto
- 40 grams Pine nuts
- salt
- freshly ground peppers
Preparation steps
For the dough, stir the yeast in a bowl with the sugar and 175 ml (approximately 2/3 cups) of lukewarm water until smooth. Add the flour, olive oil, and salt. Knead into a smooth dough. Cover and let rise for about 1 hour in a warm place.
Preheat the oven to 240°C (approximately 465°F) with a pan in the oven.
Form the dough into 4 balls. Roll out with a little flour into round patties and place on parchment paper.
For the topping, cut the mozzarella into slices. Rinse and halve the tomatoes. Cover the pizzas with cheese and the tomatoes and drizzle with a little olive oil. Carefully place the pizzas on the baking tray that is in the oven and bake until golden brown, for 10-15 minutes. Meanwhile, rinse the arugula, remove the hard stems and shake dry. Garnish the finished pizza with the prosciutto and arugula. Sprinkle with pine nuts and serve seasoned with salt and pepper.
