Pizza with Tomatoes and Arugula

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Pizza with Tomatoes and Arugula

Pizza with tomatoes and arugula - Simple and really delicious.

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
585
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie585 kcal(28 %)
Protein22 g(22 %)
Fat26 g(22 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage10.5 g(35 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.3 mg(21 %)
Folate188 μg(63 %)
Pantothenic acid1.1 mg(18 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C15 mg(16 %)
Potassium580 mg(15 %)
Calcium222 mg(22 %)
Magnesium109 mg(36 %)
Iron4.6 mg(31 %)
Iodine58 μg(29 %)
Zinc3.3 mg(41 %)
Saturated fatty acids7.7 g
Uric acid87 mg
Cholesterol23 mg
Author of this recipe:

Ingredients

for
4
Ingredients
10 grams
fresh Yeast
200 grams
Pastry flour (and some flour on the work surface)
150 grams
1 teaspoon
4
125 grams
3 tablespoons
3 tablespoons
red Pesto
25
black Olives (pitted)
12 sheets
freshly ground Pepper

Preparation steps

1.

Crumble yeast and dissolve in 50 ml (approximately 3 1/2 tablespoons) lukewarm water. Mix flour, semolina and salt in a bowl, make a well in the center and pour in the yeast-water mixture. Add 120-150 ml (approximately 1/2-2/3 cup) lukewarm water and knead with hands to a smooth dough. Add more water if needed. Shape dough into a ball, place in the bowl, cover and let rise 1 hour in a warm place.

2.

Meanwhile, rinse tomatoes, pat dry and cut into slices. Drain mozzarella and cut into slices. Fry pine nuts until golden brown in a frying pan and remove.

3.

Knead the dough vigorously, adding a little flour or water as needed, divide into 4 portions and roll out on a lightly floured surface to 4 pizzas. Lay dough on a parchment paper-lined baking sheet.

4.

Spread with pesto, sprinkle on tomatoes and mozzarella and top with olives. Sprinkle with pine nuts.

5.

Bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) for 12-15 minutes.

6.

Meanwhile, rinse arugula and shake dry. Top finished pizzas with arugula and season with freshly ground pepper.