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Ingredients
Prosciutto and Fig Pizza
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for working surface)
- For topping
- 200 grams Kale
- salt
- 2 small, mild onions
- 250 grams small button Mushroom
- 150 grams small Chanterelle
- 250 grams Mozzarella
- peppers (from the mill)
- 3 Tbsps olive oil
- 400 grams chunky Tomatoes (canned)
- salt
- peppers (from the mill)
- 4 Figs
- 1 raw lemon
- 150 grams Prosciutto (thinly sliced)
For the dough: crumble the yeast in a bowl, stir in the sugar and about 200 ml (approximately 3/4 cup) of lukewarm water until smooth. Add the flour, olive oil and salt and knead to a smooth dough. Cover and let sit for about 1 hour in a warm place.
For the filling: rinse the kale, and blanch for 5 minutes in salted water. Quench with cold water and drain well. Peel and halve the onions, then cut into strips. Rinse and chop the button mushrooms and chanterelles. Slice the mozzarella.
Preheat the oven to 220°C (430°F).
Divide the dough into 4 balls, and roll out on a floured surface into round cakes of about 24 cm (approximately 10 inches) in diameter and place on parchment paper. Brush with oil. Arrange the tomatoes on it, leaving a narrow margin for the crust. Top with the onion, mushrooms and cabbage. Layer the mozzarella slices on it, add salt and pepper and slide the paper on baking sheets. Bake for about 15 minutes.
Rinse the figs and halve or fourth. Rinse the lemon in hot water, wipe dry and grate the peel for the zest. Mix with the remaining oil. During the last 2 minutes of the pizzas' baking time, sprinkle with the prosciutto and figs, drizzle with lemon oil and finish baking until golden-brown.
(Percentage of daily recommendation)
| Calorie | 855 cal. | (41 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.9 g | (40 %) |