Prosciutto Pizza
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
825
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 825 cal. | (39 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 461 μg | (154 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 500 grams Pastry flour (high gluten flour, such as a Wiener Griessler type)
- 40 grams fresh Yeast
- 4 Tbsps olive oil
- 1 tsp salt
- 1 tsp sugar
- 250 milliliters warm water
- For the topping
- peppers (freshly ground)
- salt
- 400 grams pureed Tomatoes
- 1 pinch sugar
- 1 tsp dried italian Fresh herbs (Or 400 grams canned)
- 150 grams Prosciutto (sliced)
- 150 grams Gorgonzola (crumbled)
- 1 Tbsp thyme
Preparation steps
1.
For the dough, mix the flour, crumbled yeast, salt, sugar, oil and water into an elastic dough. Allow to rise in a warm and not drafty place about 60 minutes.
2.
For the topping, mix tomato puree with sugar and dried herbs.
3.
Divide the dough into 4 pieces. Roll out with a rolling pin. Place on parchment paper-lined baking sheets (or pizza pans). Spread with tomatoes and distribute prosciutto and cheese on top. Sprinkle with thyme and bake in preheated oven at 220°C (approximately 425°F) convection until golden brown, 10-15 minutes.
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