Potato Pizza

0
Average: 0 (0 votes)
(0 votes)
Potato Pizza
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
558
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie558 kcal(27 %)
Protein18.42 g(19 %)
Fat21.91 g(19 %)
Carbohydrates78.17 g(52 %)
Sugar added1.05 g(4 %)
Roughage2.66 g(9 %)
Vitamin A52.06 mg(6,508 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.27 mg(25 %)
Niacin4.82 mg(40 %)
Vitamin B₆0.18 mg(13 %)
Folate39.96 μg(13 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.6 μg(1 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C19.21 mg(20 %)
Potassium740.52 mg(19 %)
Calcium223.86 mg(22 %)
Magnesium29.27 mg(10 %)
Iron3.81 mg(25 %)
Zinc0.89 mg(11 %)
Saturated fatty acids5.24 g
Cholesterol16.23 mg

Ingredients

for
4
Ingredients
250 grams Pastry flour
50 grams Semolina flour
1 teaspoon salt
½ cube Yeast (21 grams)
1 teaspoon sugar
60 grams green Olives (pitted)
1 garlic
60 milliliters olive oil
1 tablespoon finely chopped oregano
400 grams waxy potatoes (such as Bamberg potatoes)
Pastry flour (for coating)
Semolina flour (for coating)
80 grams Ricotta cheese
4 tablespoons grated Parmesan
coarse Sea salt
oregano (for garnishing)
How healthy are the main ingredients?
saltsugarOlivegarlicolive oiloregano

Preparation steps

1.

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.

2.

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.  

3.

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.

4.

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.