Vegetable Pizzas
Healthy, because
Even smarter
Nutritional values
Arugula contains essential mustard oils which have an antibiotic effect. It also contains folic acid, a B vitamin which is important for cell division and blood formation.
Eggplant works well as another addition to this pizza.
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 269 μg | (90 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 759 mg | (19 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (.75 ounce)
- 7 ozs Rye flour
- 7 ozs Pastry flour
- salt
- 1 pinch sugar
- Pastry flour (for work surface)
- For the topping
- 2 small Zucchini
- 6 ozs Cherry tomatoes
- 8 ozs Sour cream
- 6 ozs Crème fraiche
- 1 egg yolk
- 4 Tbsps grated Parmesan
- salt
- freshly ground peppers
- 1 handful Arugula
Preparation steps
For the dough: dissolve yeast in approximately 3/4 cup of lukewarm water, combine with both types of flour, 1 teaspoon of salt and sugar, and knead to a smooth dough which leaves the sides of the bowl. Add more water or flour as needed. Knead on a floured surface for about 10 minutes vigorously, cover, and let rise for about 1 hour.
For the topping: rinse zucchini, trim the ends and cut lengthwise into thin slices. Rinse and halve tomatoes. Whisk sour cream with crème fraîche, egg yolk and 2 tablespoons of Parmesan, season with salt and pepper.
Line two baking sheets with parchment paper.
Roll out dough on a floured surface, divide into four pieces and roll out into thin circles. Arrange on two baking sheets.
Spread with sour cream mixture and arrange zucchini slices in a lattice pattern. Arrange tomato halves decoratively and sprinkle with remaining Parmesan. Bake in a preheated oven at 425°F for about 15 minutes or until crispy.
Rinse and spin dry arugula, tear into smaller pieces, if desired. Garnish pizzas with argula and serve.
