Spicy Potato Pizza with Capers and Hot Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,566 cal. | (75 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 161 g | (107 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 513 μg | (171 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 36.2 μg | (80 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,355 mg | (34 %) | ||
| Calcium | 797 mg | (80 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 750 grams Pastry flour (plus more for the work surface)
- 1 cube Yeast (42 grams)
- 1 Tbsp salt
- 6 Tbsps olive oil
- 1 Tbsp olive oil (for the baking sheet)
- Pastry flour
- For the topping
- 12 Tbsps basil Pesto (jarred)
- 300 grams starchy potatoes
- 200 grams cooked ham (cut in strips)
- 100 grams dried Tomatoes (jarred)
- 100 grams Pepperoncini ((jarred)
- 40 grams Caper (jarred)
- 3 Mozzarella (á 125 grams)
- 200 grams grated Gouda
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
In a mixing bowl with the dough hook attachment, mix together the flour and salt. Crumble the yeast and add to the bowl along with the olive oil and 300 ml (approximately 1 1/4 cups) of water and knead to a smooth dough. Cover and let rise in a warm draft-free place for 45 minutes.
Once the dough has risen, sprinkle the work surface with flour and roll the dough out to a flat round.
Oil a baking sheet and place the round of dough on it. Spoon 3 tablespoons of the pesto over the dough.
Rinse and peel the potatoes, and thinly slice. Spread the potatoes over the dough and top with the remaining pesto, the ham, tomatoes, pepperoncini and capers. Scatter the mozzarella and gouda over the top and bake until the crust is crisp on the bottom and the cheese has melted, 20-25 minutes.
