Spinach Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 746 cal. | (36 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 496.3 μg | (827 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 486 μg | (162 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,572 mg | (39 %) | ||
| Calcium | 399 mg | (40 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pizza bases
- 20 grams Yeast
- 450 grams Pastry flour
- 1 tsp salt
- For the topping
- 2 Beefsteak tomato
- 1 green Bell pepper
- 1 bunch scallions
- 500 grams Spinach
- 250 grams Feta
- salt
- peppers
- ½ tsp Cumin
- 4 Tbsps olive oil
Preparation steps
For the pizza bases, crumble the yeast into a bowl and mix with 1/4 liter of lukewarm water (approximately 1 cup) until smooth. Mix with the flour and salt and bring together to form a smooth dough. Leave to rise for 45 minutes in a warm place.
For the topping, blanch the tomatoes, rinse with cold water, peel, quarter, core and cut into cubes. Rinse the spinach thoroughly and wilt over medium heat in a pot. Drain well. Halve the bell pepper, remove the seeds and ribs, rinse and finely chop. Rinse and trim the scallions and cut into thin rings. Chop the spinach and mix with the bell pepper, tomatoes, scallions and spices. Crumble the cheese and mix in.
For the pizza bases, knead the dough on a floured work surface and divide into eight portions. Roll out each piece into a pizza base.
Grease a baking sheet and lay two bases side by side. Distribute some filling on top and drizzle with olive oil. Turn the edges up slightly and brush them with a little oil.
Bake at 225ºC (approximately 425ºF) for 15 minutes.
Repeat for the remaining pizzas.
Serve hot.
