Pizza with Tomatoes and Arugula
Pizza with tomatoes and arugula - Simple and really delicious.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 580 mg | (15 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 23 mg |
Ingredients
- Ingredients
- 10 grams fresh Yeast
- 200 grams Pastry flour (and some flour on the work surface)
- 150 grams Wheat semolina
- 1 tsp salt
- 4 Tomatoes
- 125 grams Mozzarella
- 3 Tbsps Pine nuts
- 3 Tbsps red Pesto
- 25 black Olives (pitted)
- 12 sheets Arugula
- freshly ground peppers
Preparation steps
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.
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.
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.
Spread with pesto, sprinkle on tomatoes and mozzarella and top with olives. Sprinkle with pine nuts.
Bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) for 12-15 minutes.
Meanwhile, rinse arugula and shake dry. Top finished pizzas with arugula and season with freshly ground pepper.
