Prosciutto Pizza
Prosciutto Pizza - Prosciutto Pizza with Arugula, Tomatoes and Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams Pastry flour (Wiener Griessler)
- 40 grams Yeast
- 2 tsps salt
- 1 tsp sugar
- olive oil (Extra virgin)
- 1 bunch fresh Arugula
- 250 grams Mozzarella (small mozzarella balls)
- 150 grams Cherry tomatoes
- 6 slices Prosciutto
- 8 Tbsps happened Tomatoes
- salt
- peppers (freshly ground)
Preparation steps
Mix flour with salt and form a well in the middle. Crumble yeast and sprinkle with sugar. Fill well with 80 ml lukewarm water (about 1/3 cup) and let stand for 20 minutes. Then add 2 tablespoons of oil and about 100 ml lukewarm water (about 1/2 cup) and knead dough until smooth. Add a little lukewarm water if needed. Cover dough and let rise for an 1 hour in a warm place.
Preheat oven to 250°C convection (approximately 450°F). Knead dough well and divide into two parts. On a floured work surface, roll out two round pizza crust and place each on a pizza tray. Spread 4-5 tablespoons of tomato puree on each pizza, sprinkle with 1-2 tablespoons of oil, then add salt and pepper to taste.
Bake pizzas in a hot oven until golden brown for 15-20 minutes. Meanwhile rinse cherry tomatoes and halve. Rinse arugula, spin dry and chop. Drain mozzarella balls and halve or quarter balls.
Top hot pizzas with 3-4 slices of prosciutto, cherry tomatoes, mozzarella balls and arugula. Add salt and pepper to taste and serve immediately.
