Tomato, Cheese and Arugula Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 13,731 cal. | (654 %) | ||
| Protein | 961 g | (981 %) | ||
| Fat | 1,078 g | (929 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 11.8 mg | (1,475 %) | ||
| Vitamin D | 40.2 μg | (201 %) | ||
| Vitamin E | 20.2 mg | (168 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 13.7 mg | (1,245 %) | ||
| Niacin | 219 mg | (1,825 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 16.7 mg | (278 %) | ||
| Biotin | 94.7 μg | (210 %) | ||
| Vitamin B₁₂ | 76 μg | (2,533 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 3,008 mg | (75 %) | ||
| Calcium | 25,987 mg | (2,599 %) | ||
| Magnesium | 1,158 mg | (386 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 162 μg | (81 %) | ||
| Zinc | 177.1 mg | (2,214 %) | ||
| Saturated fatty acids | 694.9 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 3,102 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 150 grams butter
- 225 grams Pastry flour
- 1 pinch salt
- 4 Tbsps water
- For the topping
- 250 grams Whipped cream
- 2 eggs
- 2 egg yolks
- 4 Tomatoes
- 150 Goat cheese
- ½ bunch Arugula
- salt
- peppers (from the mill)
- For seasoning
- olive oil
- balsamic vinegar
Preparation steps
Cut butter into slices, then mix with the flour, salt and water and knead to form a dough. Press the dough flat, cover with foil, and refrigerate for about 1 hour.
Rinse and slice the tomatoes.
Whisk together the cream, eggs and egg yolks, and season with salt and pepper.
Crumble the goat cheese.
Grease a springform pan (26 cm, approximately 10 inches, in diameter). Roll out the dough until it is the approximate shape of the pan. Pour the egg-cream mixture on top, spread the tomato slices over it, then season with salt and pepper and drizzle with oil and balsamic vinegar. Bake on the lower rack of the oven at 200°C (approximately 400°F) for about 35 minutes. Distribute the goat cheese crumbles all over the pizza and bake for another 10 minutes. Remove the pizza, then sprinkle wth arugula and serve.
