Spinach Pizza with Roast Beef and Gorgonzola
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,108 cal. | (100 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 113 g | (97 %) | ||
| Carbohydrates | 161 g | (107 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 16.4 mg | (137 %) | ||
| Vitamin K | 1,003.3 μg | (1,672 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 509 μg | (170 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 48.5 μg | (108 %) | ||
| Vitamin B₁₂ | 12.1 μg | (403 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 3,568 mg | (89 %) | ||
| Calcium | 947 mg | (95 %) | ||
| Magnesium | 298 mg | (99 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 32.8 g | |||
| Uric acid | 496 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- salt
- freshly ground peppers
- 150 grams Quark
- 4 Tbsps olive oil
- 250 grams Spinach
- 2 garlic cloves
- 200 grams chopped Tomatoes (canned)
- 1 Tbsp Tomato paste
- 1 tsp dried oregano
- ½ red onion
- Nutmeg
- 75 grams Gorgonzola
- 200 grams roasted pink, sliced Roast beef
- Also
- olive oil
Preparation steps
In a bowl, stir together the flour and 1/2 teaspoon salt. Add the quark, 3 tablespoons oil and 3-4 tablespoons cold water and knead to an elastic dough.
Grease a 28 cm (approximately 11-inch) pizza pan with a little oil. Roll out the dough and fit it into the pan, forming an edge.
Rinse and drain the spinach and blanch in a pot of boiling salted water for a few seconds until wilted, Drain, squeeze to get rid of excess water and coarsely chop. Peel the onion peel and cut into strips.
Preheat the oven to 225°C (approximately 425°F).
Peel and slice the garlic. Mix the tomatoes with the tomato paste and oregano, season with salt and pepper and spread on the dough. Top with spinach and the sliced roast beef and season with salt, pepper and nutmeg. Sprinkle the garlic, onions and Gorgonzola over the top. Drizzle with a little oil and bake until the crust is crisp and the cheese has melted, about 20 minutes.
