Pumpkin Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 234 μg | (78 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 615 mg | (15 %) | ||
| Calcium | 309 mg | (31 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 packet Dry yeast (about 7 grams)
- 1 tsp salt
- 1 tsp sugar
- Pastry flour (for work surface)
- For the topping
- 500 grams Pumpkin (such as Hokkaido or butternut)
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 2 handfuls Arugula
- 200 grams Goat cheese
- 250 grams Crème fraiche
- 150 grams Bacon (or prosciutto, sliced)
- 1 Tbsp toasted Pumpkin seed
- olive oil (or pumpkin seed oil)
Preparation steps
For the dough: mix flour with yeast, salt and sugar. Gradually add up to 225 ml (approximately 1 cup) of lukewarm water and knead to a smooth dough which leaves the sides of the bowl. Cover and let rise for about 30 minutes in a warm place.
For the topping: cut pumpkin into cubes. Heat oil in a pan and cook pumpkin for about 5 minutes, season with salt and pepper. Rinse and shake dry arugula.
Place oiled baking sheets into preheated oven at 240°C (approximately 475°F).
Roll out dough on a lightly floured surface, make 6 circles. Arrange on a sheet of parchment paper.
Whisk cream cheese with sour cream. Spread on dough circles and top with pumpkin. Remove hot baking sheet from the oven and gently slide parchment paper with pizzas on it. Bake for about 10-15 minutes or until golden brown in the oven. Before serving, spread with bacon and arugula and spinkle with coarsely chopped pumpkin seeds. If desired, drizzle with a few drops of olive oil or pumpkin seed oil. Serve.
