Puff Pastry Tomato Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 928 cal. | (44 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 36.2 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 448 mg | (45 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 38.2 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 12 g |
Ingredients
- 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
Preparation steps
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.
Peel and squeeze the garlic and mix with the ricotta, egg yolk, 2 tablespoons oil, and season with salt and pepper.
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.
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.
