Pizza with Spinach, Pine nuts, and Gorgonzola
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 773.5 μg | (1,289 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 370 μg | (123 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 1,885 mg | (47 %) | ||
| Calcium | 506 mg | (51 %) | ||
| Magnesium | 286 mg | (95 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 200 grams Whole wheat flour
- salt
- 150 grams Quark
- 2 Tbsps olive oil
- 400 grams Spinach
- 2 garlic cloves
- 200 grams diced, canned Tomatoes
- 1 Tbsp Tomato paste
- 1 tsp dried oregano
- peppers
- Nutmeg
- 10 grams Pine nuts
- 50 grams Gorgonzola
Preparation steps
Mix together the flour, 1/2 teaspoon salt, quark, 1 tablespoon olive oil, and 3 to 4 tablespoons cold water. Knead into an elastic dough. Grease a pizza pan with 1 teaspoon oil. Roll out the dough and place it on the pizza pan.
Rinse the spinach and blanch in boiling salted water. Drain, drop into ice water to cool, drain and squeeze excess water.
Peel garlic and cut into slices. Mix together the tomatoes, tomato paste, and oregano and spread evenly on the dough. Top with spinach and season with salt, pepper, and freshly grated nutmeg. Sprinkle with garlic, pine nuts, and crumbled Gorgonzola. Drizzle with the remaining olive oil. Bake in a preheated oven at 240°C (fan 220 ° C; gas: high level) (approximately 475°F) for about 25 minutes.
Remove from oven and serve immediately.