Mini Olive, Mozzarella and Ham Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 199 mg | (5 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 400 grams Pastry flour (plus more for the work surface)
- 21 grams fresh Yeast (1/2 cube)
- 1 tsp sugar
- 1 tsp salt
- For covering
- 2 scoops Mozzarella
- 150 grams ham (in slices)
- 600 grams puree Tomatoes (canned)
- salt
- freshly ground peppers
- 100 grams black, pitted Olives
- olive oil (for brushing the dough)
- also
- Fresh herbs for garnish (thyme, basil and oregano)
Preparation steps
For the dough: Place the flour in a bowl with the yeast, sugar, salt and 250 ml (approximately 1 cup) of lukewarm water and knead until smooth. Cover and let stand in a warm draft-free spot until doubled in bulk, about 1 hour. Knead the dough, cover and let rise again for 30-40 minutes. Preheat the oven to 220°C (approximately 425°F). Line two baking sheet with parchment paper. Generously flour the work surface and divide the dough into 16 balls. Roll out with a rolling pin and flatten evenly with your hands, leaving the edge a little thicker. Place the dough on the baking sheets, spacing them 2 inches apart. Brush the dough with a little olive oil. Spread the tomato puree on the mini-pizzas and season with salt and pepper.
Drain the mozzarella well, cut into slices and cut the ham into pieces. Top the pizzas with ham, cheese and olives. Drizzle with some olive oil and bake until golden brown, 8-12 minutes. Serve garnished with herbs.
