Rosti "Pizza" with Salad
Rosti "Pizza" with Salad - Colorfully-topped potato pizza for young and old
Healthy, because
Even smarter
Nutritional values
In contrast to pizza dough made from white flour, Rösti pizza contains plenty of fiber, protein and even vitamin C. The mustard oils in the arugula are also good for digestion and help keep the immune system healthy.
Use pre-cooked potatoes from the day before for a much shorter prep time.
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,442 mg | (36 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 24 mg |
Ingredients
- Ingredients
- 1 lb potatoes
- salt
- 2 large Beefsteak tomato (each about 7-8 ounces)
- 4 ozs Mozzarella
- 1 bunch Arugula
- 2 Tbsps Canola oil
- 1 Tbsp Pesto
- 1 tsp dried Italian Fresh herbs
- 2 Tbsps balsamic vinegar (or to taste)
- 1 Tbsp olive oil
Kitchen utensils
Preparation steps
Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain, rinse well under running cold water, peel and let cool.
Meanwhile, rinse the tomatoes. Cut out stem and cut tomatoes into slices.
Drain the mozzarella and cut into small cubes.
Rinse arugula, spin dry, remove the coarse stems and cut leaves into bite-sized pieces.
Grate the cooled potatoes on a coarse grater and season with a little salt.
Heat the canola oil in a large non-stick skillet. Add grated potatoes, press to flatten and cook until golden brown over medium heat, about 10 minutes.
Line a baking sheet with parchment paper. Place potatoes on top, spread with pesto and sprinkle with herbs.
Sprinkle with about half of the arugula and top with a few slices of tomato. Season with salt and pepper and sprinkle with mozzarella. Bake on the bottom rack of a preheated oven at 350°F until golden brown, about 15 minutes.
Meanwhile, chop the remaining tomato slices coarsely and add to remaining arugula in a bowl. Add vinegar and olive oil and season with salt and pepper. Toss to combine and serve salad on the potato cake.
