Pizza with Tomatoes and Arugula

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Average: 4 (1 vote)
(1 vote)
Pizza with Tomatoes and Arugula

Pizza with tomatoes and arugula - Simple and really delicious.

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Health Score:
8,6 / 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

Ingredients

for
4
Ingredients
10 grams fresh Yeast
200 grams Pastry flour (and some flour on the work surface)
150 grams Wheat semolina
1 teaspoon salt
4 tomatoes
125 grams Mozzarella
3 tablespoons Pine nuts
3 tablespoons red Pesto
25 black Olives (pitted)
12 sheets Arugula
freshly ground peppers
How healthy are the main ingredients?
MozzarellaPine nutssalttomatoOliveArugula

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.