Pumpkin Feta Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,131 cal. | (197 %) | ||
| Protein | 126 g | (129 %) | ||
| Fat | 222 g | (191 %) | ||
| Carbohydrates | 404 g | (269 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.6 g | (109 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 34.6 mg | (288 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 41.7 mg | (348 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 1,160 μg | (387 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 83 μg | (184 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 3,470 mg | (87 %) | ||
| Calcium | 1,097 mg | (110 %) | ||
| Magnesium | 335 mg | (112 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 285 μg | (143 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 88.7 g | |||
| Uric acid | 661 mg | |||
| Cholesterol | 333 mg | |||
| Complete sugar | 34 g |
Ingredients
- For the dough
- 20 grams fresh Yeast
- 500 grams Pastry flour
- 2 tsps salt
Preparation steps
For the dough, crumble yeast and mix with 50 ml (approximately 1/4 cup) lukewarm water. In a bowl, knead together flour, salt, yeast mixture and 180-200 ml (approximately 3/4 to 1 cup) lukewarm water. Continue kneading on a lightly floured surface. Form dough into a ball, cover and let rise in a warm place for 1 hour.
For the topping, boil pumpkin pulp in salted water until soft, 8-10 minutes, and drain.
Crumble feta cheese and mix with sour cream. Coarsely chop walnuts.
Preheat oven to 250°C (approximately 475°F).
Vigorously knead dough and roll out on a lightly floured surface. Place dough on a baking sheet lined with parchment paper and brush with olive oil. Arrange pumpkin over crust, sprinkle with feta and walnuts and season with salt, pepper and nutmeg. Bake until golden, 20-30 minutes.
To serve, cut into pieces and garnish with basil.
