Tomato-Anchovy Pizza
Take: rye flour with satiating fibre, fresh tomatoes and onions with vitamins and lycopene, anchovies with valuable omega-3 fatty acids. On top of that, sparingly used cheese and even more taste thanks to the fresh herb and spice mixture (Gremolata) - that's how light and healthy pizza can be!
The handy size makes preparation particularly easy. One of the small pizzas is a delicious starter - to get satiated, simply put a second portion for each one in the oven.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 301 mg | (8 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 5 mg |
Ingredients
- Ingredients
- 7 ozs Rye flour
- 7 ozs Pastry flour
- salt
- ½ cube Yeast
- 4 Tomatoes (about 320 grams)
- 1 onion
- 8 Anchovy fillet (in oil)
- small Caper (from a jar)
- 7 ozs strained pureed Tomatoes (preferably from a carton)
- peppers
- 4 ozs Shredded cheese (such as Gruyere)
- 1 bunch flat-leaf parsley
- 2 garlic cloves
- 1 lemon
Preparation steps
Whisk together flour and 1/4 teaspoon salt in a bowl and make a well in the center. Crumble yeast into well.
Add 250 ml (approximately 1 cup) lukewarm water to well and knead with the dough hook of a hand mixer to a smooth dough. Cover dough and let rise for about 30 minutes in a warm place.
Meanwhile, rinse tomatoes, remove stems and cut the tomatoes into slices. Peel onion and cut into rings.
Rinse anchovies and capers under cold water and drain on paper towels.
Divide dough on a floured surface into 8 portions. Roll out each to a round, about 12 cm (approimately 5 inches) in diameter.
Divide rounds between 2 parchment-lined baking sheets.
Dividing evenly, top each round with strained tomatoes, tomato slices, onion, anchovies and capers. Season with salt and pepper.
Sprinkle with cheese and bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 425°F) for 15-20 minutes.
Meanwhile, rinse the parsley and shake dry. Pluck leaves and chop coarsely.
Peel the garlic and chop finely. Rinse lemon in hot water, wipe dry and finely grate the zest. Mix together parsley, garlic and lemon zest. (Reserve remaining lemon for another use.)
Remove pizzas from oven, top with gremolata and serve.