Puff Pastry Tomato Pizza

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Puff Pastry Tomato Pizza
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
928
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie928 cal.(44 %)
Protein25 g(26 %)
Fat74 g(64 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.8 μg(4 %)
Vitamin E5.1 mg(43 %)
Vitamin K36.2 μg(60 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.4 mg(29 %)
Folate134 μg(45 %)
Pantothenic acid1.2 mg(20 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C40 mg(42 %)
Potassium947 mg(24 %)
Calcium448 mg(45 %)
Magnesium69 mg(23 %)
Iron2.3 mg(15 %)
Iodine100 μg(50 %)
Zinc2.3 mg(29 %)
Saturated fatty acids38.2 g
Uric acid66 mg
Cholesterol246 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
2 Eggplant
salt
freshly ground peppers
olive oil (for the pan)
2 Beefsteak tomato
2 fresh garlic cloves
350 grams Ricotta cheese
1 egg yolk
4 Tbsps olive oil
400 grams Puff pastry dough
1 tsp dried oregano
1 handful Basil
1 handful baby Beet Greens
200 grams Bocconcini
How healthy are the main ingredients?
Ricotta cheeseolive oilBasiloreganoEggplantsalt

Preparation steps

1.

Trim and rinse the eggplant and slice. Season with salt and pepper and saute in hot oil in a grill pan in portions for 3 - 4 minutes each. Remove from pan and let cool slightly. Rinse the tomatoes, remove the cores and cut into slices.

2.

Peel and squeeze the garlic and mix with the ricotta, egg yolk, 2 tablespoons oil, and season with salt and pepper.

3.

Lay the puff pastry flat and roll out to about 4mm (approximately 1/8 inch) thick. Cut circles with a diameter of about 25 cm (approximately 10 inches). Form into ovals and twist the ends to form boat-shaped crusts. Place on one (or two) baking sheets line with parchment paper and spread the ricotta mixture down the center of the pastry. Top with the eggplant and tomato slices. Season with the oregano, salt and pepper and drizzle with the remaining oil. Bake until golden brown, 20 - 25 minutes.

4.

Meanwhile, rinse the basil and beetroot leaves and drain well. Also drain the mozzarella. Remove the pizza from the oven, top with the leaves and the mozzarella and serve.

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