Pizza with Salmon, Camembert and Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 452 μg | (151 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 40 grams Yeast
- 2 tsps salt
- 1 tsp sugar
- olive oil (extra virgin)
- 4 Tbsps Tomatoes (puree)
- salt
- freshly ground peppers
- 4 Tbsps prepared Basil pesto
- 200 grams Smoked salmon
- 2 sprigs Dill
- 6 slices Camembert
Preparation steps
Mix the flour with the salt and form a mound with a well in the center on a work surface. Crumble the yeast into the well and sprinkle with sugar. Fill with about 80 ml (approximately 1/4 cup) of lukewarm water and let stand 20 minutes. Then knead with 2 tablespoons of oil and about 100 ml (approximately 1/2 cup) of lukewarm water knead to make a smooth dough. If needed add more water or flour. Cover the dough and let it rest for 1 hour in a warm and draft-free place.
Preheat the convection oven to 250°C (approximately 475°F). Knead the dough again and cut in half. Roll with a rolling pin into 2 thin circles. Spread each with the tomato puree and pesto. Cut the salmon into pieces, and arrange over the pesto, then cover with Camembert slices and sprinkle the finely chopped dill. Drizzle with 1-2 tablespoons olive oil and bake in the preheated oven for about 20 minutes.
