Potato Pizza
The low-fat curd cheese, milk, and potatoes bring protein to the baking tray, while olive oil provides valuable unsaturated fatty acids. Together with whole wheat flour, the potatoes provide around a third of the daily dietary fiber.
For less calories, you can use only 2 tablespoons of olive oil for the topping and cover the pizzas with foil halfway through the baking time so they still remain juicy, but contain less fat.
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 2 mg |
Ingredients
- Ingredients
- 6 ozs Quark
- ½ cup
- 8 Tbsps olive oil
- salt
- 11 ozs Whole wheat flour (plus more for dusting)
- 3 tsps Baking powder
- 5 waxy potatoes (about 450 grams)
- 1 onion
- ½ bunch Sage (about 16 leaves)
- peppers
Preparation steps
For the dough, mix together quark, milk, 4 tablespoons oil and 1/2 teaspoon salt in a bowl.
Mix together flour and baking powder, then add to the quark mixture and knead with dough hook of a hand mixer until smooth.
Peel and slice potatoes with a mandoline into very thin slices. (If desired, par-boil the peeled potatoes in boiling water for 10 minutes and allow to cool.)
Peel the onion and cut into thin slices. Rinse sage, shake dry, pluck leaves and chop coarsely.
Mix potato and onion slices, sage and remaining oil in a bowl. Season with salt and pepper.
Divide the dough on a lightly floured work surface into 4 portions and roll out each into a round, about 23 cm (approximately 9 inches) in diameter.
Place 2 dough rounds on a parchment-lined baking sheet.
Top each round with 1/4 of the potato-onion mixture and bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4)(approximately 450°F) for 15-20 minutes.
Remove pizzas on parchment paper from the baking sheet. Repeat with remaining dough rounds and toppings to bake 2 more pizzas. Serve hot from the oven.