Small Potato Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 156 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 275 mg | (7 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- 300 grams Pastry flour
- ½ cube fresh Yeast (21 grams)
- 1 pinch sugar
- 3 Tbsps olive oil
- Sea salt
- 2 garlic cloves
- 2 sprigs rosemary
- Pastry flour (for work surface)
- freshly ground peppers
Preparation steps
Scrub 250 grams (approximately 8 1/2 ounces) of potatoes and steam for about 30 minutes. Peel, press through a potato ricer and let cool. Put flour in a bowl and make a well in the center. Crumble yeast into the well and mix with sugar, a little flour and 2-3 tablespoons of lukewarm water. Let rise, covered, for about 15 minutes in a warm place. Combine with cooked potatoes, 1 tablespoon of oil, 1/2 teaspoon of salt and lukewarm water (about 80 ml) (approximately 1/3 cup) and knead into a smooth dough which leaves the sides of the bowl. Let rise, covered, for about 30 minutes.
Line baking sheet with parchment paper.
Peel remaining potatoes, rinse and cut into thin slices. Peel garlic and cut into thin slices. Combine garlic with remaining oil and chopped rosemary.
Knead dough on a floured work surface well and divide into 12 pieces. Roll out each to small circle and arrange on a baking sheet. Spread potato slices on top and sprinkle with garlic and rosemary oil. Season with salt and bake in preheated oven at 220°C (approximately 425°F) for about 15-20 minutes or until golden brown. Remove from the oven and serve.
