Artichoke Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 809 cal. | (39 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 117 g | (78 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 23.3 g | (78 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 59.1 μg | (99 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 328 μg | (109 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,237 mg | (31 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- 550 grams Pastry flour
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- 2 tsps salt
- 3 Tbsps olive oil
- Pastry flour (for the work surface)
- For the topping
- 800 grams ripe Tomatoes
- salt
- freshly ground peppers
- 300 grams Mozzarella
- 2 jars Artichoke hearts (Drained, 180 grams)
- 60 grams Arugula
- 4 Tbsps olive oil
Preparation steps
For the dough, dissolve the yeast with the sugar in 150 ml (approximately 2/3 cup) of warm water. Combine the yeast mixture with the flour, salt and oil and knead with hands to a smooth dough. Knead vigorously for about 5 minutes. Cover and let rise in a warm place for at least 1 hour.
Divide the dough into 4 balls. Roll out the dough on a floured surface to circles, 22 cm (approximately 8 1/2 inches) in diameter. Place on 4 oiled baking sheets.
Preheat the oven to 220°C (approximately 425°F)
For the topping, Blanch the tomatoes, peel the skins and chop. Season with salt and pepper and spread on the pizza dough. Cut the mozzarella into thin slices and place on the tomatoes.
Drain the artichokes and possibly cut slightly smaller. Spread on the pizzas. Bake until golden brown, about 20 minutes.
Rinse the arugula, shake dry and sprinkle over the finished pizza. Drizzle with olive oil before serving.
