Small Zucchini and Salmon Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 219 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 227 mg | (6 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Pastry flour (Wiener Griessler)
- 40 grams Yeast
- 2 tsps salt
- 1 tsp sugar
- extra-virgin olive oil
- 1 Zucchini
- 150 grams Mozzarella
- 150 grams Smoked salmon
- salt
- freshly ground peppers
- large Baking cups
- fresh oregano
Preparation steps
Mix together the flour and salt on a work surface and form a well in the center. Crumble the yeast and sprinkle the sugar into the well. Pour about 80 ml (approximately 1/3 cup) of lukewarm water in the center and let stand 20 minutes. Then mix with 2 tablespoons of oil and about 100 ml (approximately 1/2 cup) of lukewarm water and knead to a smooth dough, adding additional lukewarm water if needed. Cover the dough and let stand 1 hour in a warm place free from drafts.
Preheat the oven to 250°C (approximately 475°F) convection. Rinse the zucchini and cut into tiny cubes. Drain the mozzarella and cut into small cubes.
Knead the dough and divide in half. Shape on a floured work surface to two long rolls, then cut into 2-3 cm (approximately 3/4-1 1/4 inch) thick pieces. Flatten the pieces into small rounds. Brush the flatbread with a little oil and season generously with salt and pepper. Sprinkle with 1-2 teaspoon mozzarella and 1 teaspoon zucchini cubes.
Place the mini pizzas on a parchment paper-lined baking sheet and bake for 10-12 minutes. When cool, place in the muffin liners.
Cut the salmon into thin strips and place on the mini pizzas. Serve sprinkled with oregano leaves.
