Classic Vegetarian Dish

Vegetable Pizzas

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Vegetable Pizzas
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Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
611
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie611 cal.(29 %)
Protein18 g(18 %)
Fat28 g(24 %)
Carbohydrates70 g(47 %)
Sugar added1 g(4 %)
Roughage7.3 g(24 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.2 mg(18 %)
Vitamin K41.4 μg(69 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.4 mg(29 %)
Folate269 μg(90 %)
Pantothenic acid1.7 mg(28 %)
Biotin21.9 μg(49 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C37 mg(39 %)
Potassium759 mg(19 %)
Calcium282 mg(28 %)
Magnesium71 mg(24 %)
Iron4.3 mg(29 %)
Iodine22 μg(11 %)
Zinc2.8 mg(35 %)
Saturated fatty acids16.9 g
Uric acid140 mg
Cholesterol150 mg
Complete sugar11 g

Ingredients

for
4
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
How healthy are the main ingredients?
Sour creamParmesanArugulasugarsaltZucchini

Preparation steps

1.

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.

2.

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.

3.

Line two baking sheets with parchment paper. 

4.

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. 

5.

Rinse and spin dry arugula, tear into smaller pieces, if desired. Garnish pizzas with argula and serve.

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