Potato Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 18.42 g | (19 %) | ||
| Fat | 21.91 g | (19 %) | ||
| Carbohydrates | 78.17 g | (52 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.66 g | (9 %) |
| Vitamin A | 52.06 mg | (6,508 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 4.82 mg | (40 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 39.96 μg | (13 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 19.21 mg | (20 %) | ||
| Potassium | 740.52 mg | (19 %) | ||
| Calcium | 223.86 mg | (22 %) | ||
| Magnesium | 29.27 mg | (10 %) | ||
| Iron | 3.81 mg | (25 %) | ||
| Zinc | 0.89 mg | (11 %) | ||
| Saturated fatty acids | 5.24 g | |||
| Cholesterol | 16.23 mg |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 50 grams Semolina flour
- 1 tsp salt
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- 60 grams green Olives (pitted)
- 1 garlic clove
- 60 milliliters olive oil
- 1 Tbsp finely chopped oregano
- 400 grams waxy potatoes (such as Bamberg potatoes)
- Pastry flour (for coating)
- Semolina flour (for coating)
- 80 grams Ricotta cheese
- 4 Tbsps grated Parmesan
- coarse Sea salt
- oregano (for garnishing)
Preparation steps
Mix flour with semolina and salt in a bowl. Make a well in the center and add yeast to it. Sprinkle with sugar and mix with 1-2 tablespoons of lukewarm water. Cover and let rise for about 15 minutes in a warm place.
Add about 120 ml (approximately 1/2 cup) of lukewarm water and knead to a smooth dough. Add a little more flour or water as needed. Shape dough into a ball, cover and let rise for about 45 minutes.
Chop olives. Peel garlic and squeeze through a press, combine with oil. Add oregano and set aside. Scrub potatoes thoroughly and cut into thin slices. Rinse and pat dry.
Line 2 baking sheets with parchment paper. Divide dough into two parts and roll out into two circles. Coat with a little flour and semolina. Arrange on baking sheets and spread with thin coats of ricotta. Arrange potatoes on top and sprinkle with olives. Brush with a little seasoned oil and sprinkle with Parmesan. Bake in preheated oven at 200°C (approximatley 400°F) for about 20 minutes or until golden brown. Drizzle with oil and sprinkle with sea salt, garnish with oregano and serve.
