Rainbow Vegetable Pizza
Rainbow Vegetable Pizza - Vegetables galore!
Healthy, because
Even smarter
Nutritional values
The various vegetables provide a good portion of minerals: potassium is involved in nerve function, magnesium helps little ones concentrate better, and calcium contributes to muscle development.
The topping of the pizza can be varied: All kinds of vegetables are suitable here - the main thing is that the mixture remains nice and colorful!
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 168.2 μg | (280 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 3 ozs frozen Spinach (defrosted and drained)
- 1 carrot
- 1 oz Red cabbage leaf
- 1 red or yellow pointed pepper
- 9 ozs Cottage cheese
- 10 ½ ozs whole spelt flour (+ 1 tablespoon for dusting)
- 3 ½ Tbsps milk (whole)
- 3 ½ Tbsps olive oil
- 2 tsps Baking powder
- 1 egg
- salt
- peppers
- 1 Tbsp Dried Italian herbs
- 1 oz Corn
- 4 ½ ozs Mozzarella
Kitchen utensils
Preparation steps
Drain spinach and squeeze carefully with your hands. Clean, peel and finely slice the carrot. Wash red cabbage leaves and cut into fine strips. Halve bell bell pepper, remove seeds, wash and cut into fine strips.
For the pizza dough, quickly knead 6 ounces cottage cheese with flour, milk, oil, baking powder, and egg in a bowl to form a dough. Roll out dough with a floured rolling pin on a baking tray covered with baking paper to a large circle (about 12" around).
Spread pizza base evenly with remaining ricotta, season with salt and pepper and sprinkle with herbs. Arrange vegetables on top in a ring from outside to inside: spinach on the very outside, then red cabbage, red bell bell pepper, carrots and corn on the inside. Drain the mozzarella, cut into slices and place on top of the vegetables.
Bake the pizza in the preheated oven at 200 °C / 400 °F on the lowest shelf for 10 minutes. Increase the temperature to 220 °C / 425 F and bake the pizza for another 10 minutes.
