Tomato and Pesto Pizza
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Pizza Dough
- ½ cup warm water (105 to 110º F)
- 2 tsps Dry yeast
- 2 cups all-purpose flour
- 1 tsp salt
- 3 Tbsps olive oil
- For Pizza Topping
- 6 tsps extra virgin olive oil
- ½ cup prepared Basil pesto
- 16 ozs mixed Heirloom tomato (or other seasonal)
- fine Sea salt (to taste)
- freshly ground Black pepper (to taste)
- 1 handful fresh Sprout (divided)
- 2 cloves garlic cloves (finely minced)
Preparation steps
1.
In a small bowl, combine warm water and yeast. Let stand until the yeast dissolves, about 5 minutes.
2.
Mix the flour and salt in a food processor. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls.
3.
Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450ºF. Sprinkle cornmeal over 2 rimless baking sheets. Roll out each dough ball into a 10 to 11-inch round. Transfer 1 dough to each prepared baking sheet.
4.
Drizzle 2 teaspoons of oil over each pizza dough. Spread half of the prepared pesto over the pizza dough, leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer and sprinkle with remaining pesto. Season to taste with salt and pepper. Arrange sprouts on top, drizzle with a little more olive oil and sprinkle with garlic.
5.
Bake for about 15 minutes or until the crusts are crisp and brown on the bottom. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with additional sprouts and salt. Cut the pizza into wedges and serve immediately.
