Puff Pastry Tomato Pizza

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(1 vote)
Puff Pastry Tomato Pizza
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1138
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,138 kcal(54 %)
Protein33.91 g(35 %)
Fat83.08 g(72 %)
Carbohydrates68.24 g(45 %)
Sugar added0 g(0 %)
Roughage8.66 g(29 %)
Vitamin A385.11 mg(48,139 %)
Vitamin D0.17 μg(1 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂0.61 mg(55 %)
Niacin10.3 mg(86 %)
Vitamin B₆0.4 mg(29 %)
Folate169.18 μg(56 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂0.41 μg(14 %)
Vitamin C20.35 mg(21 %)
Potassium1,033.5 mg(26 %)
Calcium506.97 mg(51 %)
Magnesium78.1 mg(26 %)
Iron4.09 mg(27 %)
Iodine6.39 μg(3 %)
Zinc2.32 mg(29 %)
Saturated fatty acids29.86 g
Cholesterol118.95 mg

Ingredients

for
4
Ingredients
2 Eggplant
salt
freshly ground peppers
olive oil (for the pan)
2 Beefsteak tomato
2 fresh garlic
350 grams Ricotta cheese
1 egg yolk
4 tablespoons olive oil
400 grams Puff pastry dough
1 teaspoon 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.