Pumpkin Pizza with Spinach
Pumpkin pizza with spinach - Autumn version of the popular Italian classic
Healthy, because
Even smarter
Nutritional values
Ensuring a good view even at dusk Spinach and PumpkinThey are rich in beta-carotene, a precursor of vitamin A, which is important for vision. Gouda not only ensures that the pumpkin pizza with spinach tastes nice and spicy, but also contains a lot of protein and bone-strengthening calcium.
If you like to enjoy the crispy pumpkin pizza with spinach more often without much effort, you can prepare a larger amount of dough and freeze the part you don't need before the rising time. After thawing, let the dough rise as described and prepare the pizza. The pumpkin puree can also be prepared in a larger quantity and frozen.
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 16.6 g | (55 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 185 μg | (308 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 382 μg | (127 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 29.8 μg | (66 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,240 mg | (31 %) | ||
| Calcium | 479 mg | (48 %) | ||
| Magnesium | 233 mg | (78 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 24 ozs Whole wheat flour (+ 2 tablespoons flour for processing)
- salt
- ½ tsp honey (or agave)
- 2 tsps dry Yeast (or half cube fresh yeast)
- 3 ozs baby Spinach
- 1 Tbsp Canola oil
- peppers
- 5 ozs aged Gouda
- 2 red onions
- 22 ozs Pumpkin
- 2 Tbsps olive oil
- 1 ½ ozs Sunflower seed (3 TBSP.)
Kitchen utensils
Preparation steps
Knead flour in a bowl with 1 tsp. salt, honey, the crumbled yeast and about 7 ounces lukewarm water. Cover and let rise in a warm and draft-free place for about 45 minutes.
Meanwhile, clean spinach, wash and spin dry. Heat canola oil in a pan over medium heat. Let spinach wilt in it, season with salt and pepper. Grate Gouda cheese.
Peel onions and cut into rings. Wash pumpkins, cut in half, remove seeds, cut into thin wedges and spread on a baking tray covered with baking paper. Drizzle with oil, salt and bake in a preheated oven at 220 °C / 425 ˚F for about 10 minutes; then let cool slightly. Puree pulp of about 1 pumpkin with a hand blender. Set oven temperature with 2 baking sheets to 450 ˚F
Knead dough on a floured work surface and divide in half. Roll out each into 1 round pizza, place on a piece of baking paper and spread with pumpkin puree.
Spread spinach evenly on top and cover with pumpkin wedges. Sprinkle onion rings, season everything with salt and pepper and sprinkle with Gouda and sunflower seeds. Carefully pull pizzas on the baking paper onto the hot baking sheets and bake for about 15 minutes until golden brown.
