Tex-Mex Pizzas
Tex-Mex Pizzas - Tex-Mex at its best - see for yourself!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- Yeast
- 1 tsp sugar (10 g)
- 500 grams Pastry flour (plus more for the work surface)
- salt
- 7 Tbsps olive oil
- 1 onion
- 2 garlic cloves
- 1 red chili pepper
- 250 grams Ground steak (for tartar)
- 200 grams crushed Tomatoes (canned)
- freshly ground peppers
- 2 red Bell pepper
- 150 grams Corn (Drained, canned)
- 100 grams white Beans (Drained, canned)
- 1 pc Cheddar cheese (40 g)
- 2 Avocados
- 2 Tbsps Sour cream (40 g)
- 1 Tbsp lemon juice
- 2 stalks cilantro
Preparation steps
In a small bowl, stir together the yeast, 2 tablespoons warm water and the sugar. Place the flour in the bowl of an electric mixer fitted with the dough hook, make a depression in the center and pour in yeast mixture. Cover and let rise in a warm place for 15 minutes.
Add 1 tablespoon salt, 6 tablespoons olive oil and 200 ml (approximately 7 ounces) of lukewarm water to the bowl and knead until smooth. Cover and let rise in a warm place for 30 minutes.
Meanwhile, peel and chop the onion and garlic. Rinse the chile, halve lengthwise, remove the seeds and white ribs and chop.
Heat the remaining oil in a pan. Add the steak tartare and saute over high heat until no longer pink, about 5 minutes. Add the onion, chile and garlic and stir in the tomatoes. Remove from heat and season with salt and pepper.
Rinse and halve the peppers lengthwise, remove the seeds and white ribs and cut into small cubes. Drain the corn and beans well.
Knead dough on a floured surface and divide into 4 pieces. Roll each piece to a thin round.
Preheat the oven to 200°C (approximately 390°F). Line 2 baking sheets with parchment paper. Place 2 pizza doughs on each baking sheet and top with the meat mixture, peppers, corn and beans. Grate the cheese over the pizzas and bake 1 sheet at a time until golden brown, about 25 minutes.
Meanwhile, peel the avocados, cut in half and remove the pits. Place the avocado in a bowl and mash with a fork. Stir in sour cream and season with lemon juice. Rinse cilantro, shake dry and pluck the leaves.
Cut each pizza into 5 pieces, garnish with avocado cream and sprinkle with cilantro.
