Pizza with Spinach and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,035 cal. | (49 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 956.6 μg | (1,594 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 621 μg | (207 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 46.9 μg | (104 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 2,024 mg | (51 %) | ||
| Calcium | 1,219 mg | (122 %) | ||
| Magnesium | 291 mg | (97 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 450 grams Pastry flour
- 1 tsp salt
- ½ cube fresh Yeast
- ¼ l lukewarm water
- 3 Tbsps olive oil
- 1 kilogram Spinach
- 2 garlic cloves
- 1 cup Sour cream
- 80 grams Sunflower seed
- salt
- freshly ground pepper
- freshly grated Nutmeg
- 300 grams grated Mountain cheese
- 100 grams grated Mozzarella
- Pastry flour (for the work surface)
Preparation steps
For the crust, mix the flour and salt in a bowl. Dissolve the yeast in the water and add, with the oil, to the flour and knead into a smooth, pliable dough. Cover and let rise at room temperature until doubled in size.
Rinse the spinach, remove the coarse stalks, and cook in a saucepan over medium heat until some water has evaporated. Drain and allow to cool, squeeze out excess water and season with salt, pepper and nutmeg. Press the garlic through a garlic press and stir it into the sour cream.
Preheat the oven to 220°C (approximately 425°F).
Divide the dough into 4 portions and shape into balls. Roll out on a floured surface to make 4 round pizza crusts. Place on parchment-lined baking sheets. Spread the sour cream on the 4 dough bases and spread evenly, leaving a narrow border free. Top with spinach. Mix the two cheeses and sprinkle over the spinach, then distribute the sunflower seeds over the pizzas and season lightly with pepper and salt. Bake the spinach pizzas successively on the lowest rack for about 20 minutes. Bake until golden brown. Serve hot.
