Vegetable Pizza with Jerusalem Artichokes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 376 kcal | (18 %) | ||
| Protein | 13.6 g | (14 %) | ||
| Fat | 17.7 g | (15 %) | ||
| Carbohydrates | 40 g | (27 %) |
Ingredients
- For the dough
- Yeast
- 1 pinch sugar
- 125 milliliters lukewarm water
- 300 grams Pastry flour
- salt
- 3 Tbsps olive oil
- For the topping
- 400 grams Jerusalem artichoke
- 3 Tbsps olive oil
- 250 grams Broccoli
- Salt, peppers
- 4 Tomatoes
- 100 milliliters Tomatoes (puree)
- 1 Tbsp Tomato paste
- 1 tsp pizza seasoning
- 2 tsps Caper
- 200 grams Mozzarella
Preparation steps
For the dough: crumble yeast and dissolve with sugar in 3-4 tablespoons water and let rest for about 10 minutes. Mix with flour, salt, olive oil, and the rest of the water and knead into a smooth dough. Cover and let rest in a warm place approximately 30 minutes.
For the topping: Rinse artichoke under running water thoroughly, pat dry and slice thinly. Heat oil. Saute artichoke 6-8 minutes. Rinse broccoli and divide into florets. Blanch in salt water for 3-4 minutes. Rinse in cold water and drain. Rinse tomatoes, pat dry and slice. Season artichoke with salt and pepper.
Mix tomato puree with tomato paste and pizza seasoning. Knead dough briefly and roll out on a circle of parchment paper. Place on a baking sheet. Spread with tomato sauce. Top sauce with prepared ingredients and sprinkle with capers. Slice mozzarella and place over toppings. Bake in preheated oven at 200°C (approximately 400°F) for 20-25 minutes. Slice and serve immediately.
