Pizza with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 400.1 μg | (667 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 384 μg | (128 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,103 mg | (28 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- olive oil (for the baking sheet)
- Pastry flour (for work surface)
- For the topping
- 150 grams button Mushroom
- 400 grams Spinach
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 30 grams Pine nuts
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 100 grams vegan cream cheese
Preparation steps
For the dough, crumble yeast in a bowl. Stir in sugar and 200 ml (approximately 3/4 cup) of lukewarm water until smooth. Add flour, olive oil and salt. Knead into a smooth dough. Cover and let rise in a warm place for about 1 hour.
Preheat the oven to 220°C (approximately 425°F). Place the baking sheets in the oven to preheat as well.
For the topping, clean mushrooms and cut into thin slices. Trim and rinse spinach. Wilt spinach in a saucepan and drain in a colander. Peel and chop onion and garlic. Chop pine nuts.
Saute mushrooms in 2 tablespoons olive oil. Add the spinach and pine nuts. Season with salt, pepper and nutmeg.
Divide the dough into 4 balls. Roll out on a lightly floured surface into rounds about 24 cm (approximately 9 1/2 inches) in diameter. Spread the dough lightly with cream cheese and top with the spinach mixture.
Drizzle the baking sheets with the reamining olive oil. Transfer pizzas to the baking sheets. Bake for about 10-15 minutes. Fold in half if desired. Cut into slices and serve.
