Superfood Pizza
Superfood pizza - Vitamin power - piece by piece.
Healthy, because
Even smarter
Nutritional values
Spelt is the original form of wheat and has a slightly nutty flavor. The whole grain version of the cereal supports digestion and strengthens the immune system, as it still contains plenty of fiber, vitamins and minerals. The green vegetables and basil spice up the pizza and provide many vital substances.
For even more fiber, you can also prepare the pizza with pure whole wheat flour however you will need a little more water for the dough.
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 11 ¾ ozs Whole Grain Spelt Flour
- 7 ¼ ozs Spelt flour (Type 630)
- salt
- ½ cube fresh Yeast
- 1 bunch Basil
- 1 garlic clove
- 1 oz Pine nuts
- 1 tsp lemon juice
- 3 Tbsps Vegetable broth
- 3 Tbsps olive oil
- peppers
- 9 ozs Asparagus
- 5 ozs Peas (freshly split or frozen)
- 2 ozs Baby spinach
- 2 red onions
Preparation steps
For the dough, mix spelt wholemeal flour and 7 ounces spelt flour type 630 with 1 tsp salt in a bowl and press a hollow in the middle. Crumble the yeast into it and mix with 5 tbsp. lukewarm water and some flour from the rim. Cover the pre-dough and let it rise in a warm place for about 15 minutes.
Then add about 7 ounces of lukewarm water and knead everything vigorously for 10 minutes to form a smooth dough; if necessary, add some more flour or water. Cover the dough and let it rise for about 45 minutes.
Meanwhile, for the topping, wash basil, shake dry. Peel and chop garlic. Process basil, garlic, pine nuts, lemon juice and broth together with olive oil in a mortar to a coarse pesto or puree with a hand blender. Season with salt and pepper.
Peel asparagus in the lower third, remove woody ends; cut asparagus spears in half lengthwise and then into bite-sized pieces. Place asparagus and peas in boiling water for about 5-8 minutes. Then rinse in cold water and drain. In the meantime, wash and spin dry spinach leaves. Peel onions and cut them into rings.
Divide dough into 4 portions. Roll out into round patties on a floured work surface and place on two baking sheets lined with baking paper. Spread some of the pesto on the patties and arrange peas, asparagus and onion rings on top. Bake pizzas in preheated oven at 225 °C /435 °F for 10-12 minutes.
Sprinkle pizzas with the lettuce, season with salt and pepper and drizzle with remaining pesto.
