Small Pizzas with Tomato and Spanich
Nutritional values
(Percentage of daily recommendation)
| Calorie | 827 cal. | (39 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 269 μg | (90 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 370 mg | (37 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- ½ tsp salt
- ½ cube fresh Yeast 21 grams (approximately 3/4 of an ounce)
- 4 Tbsps olive oil
- For the toppings
- 2 Tbsps olive oil
- 400 grams crushed Tomatoes
- 1 garlic clove
- ½ tsp salt
- ½ tsp sugar
- freshly ground peppers
- 150 grams Cherry tomatoes
- 1 roll Goat cheese about 150-200 grams (approximately 5-7 ounces)
- olive oil (to Brush)
- 1 handful fresh Sorrel
- 3 Tbsps olive oil
Preparation steps
For the dough, knead the flour in a bowl with 200 ml (approximately 3/4 cup) of lukewarm water and the oil. Add salt and make a well in the center. Crumble in the yeast and knead to form a dough. Cover and leave for about 45 minutes.
For the filling, heat the oil and cook the crushed tomatoes. Press the peeled garlic, and add with the salt, sugar and pepper. Simmer for about 30 minutes, stirring occasionally. Remove from heat and let cool. Preheat the oven to 200°C (approximately 400°F).
On a floured worktop, divide the dough into 16 small pizza crusts. Brush with a little olive oil and rub the tomato topping on top. Wash and halve the cherry tomatoes; add to pizzas. Cut the goat cheese into thin slices and cover each mini pizza. Bake in preheated oven for 25-30 minutes. Clean the spanich, rinse, spin dry and divide amongst the pizzas. Drizzle with olive oil and serve.
