Spinach and Ham Small Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 752 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 62.7 μg | (105 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 400 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
Preparation steps
For the dough: crumble yeast in a bowl, add sugar and about 200 ml (approximately 3/4 cup) of lukewarm water and mix until smooth. Add flour and olive oil and season with salt. Knead to a smooth dough and keep, covered, in a warm place for about 1 hour.
Shape 4 balls out of dough, roll out into circles about 20-24 cm in diameter (approximately 8-10 inches) and place on a parchment paper.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice finely. Season with thyme, salt, pepper and sugar to taste. Cut ham into cubes and combine with tomatoes. Rinse and spin dry spinach.
Arrange tomatoes on pizza circles, leaving a border of about 1 cm (aproximately 1/2 inch). Sprinkle with ham, cheese and spinach and drizzle with a little oil. Place pizzas on baking sheet or pizza stone and bake in preheated oven at 240°C (approximately 465°F) for about 10-15 minutes or until golden brown. Serve.
