Mini Tuna Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 20.49 g | (21 %) | ||
| Fat | 13.48 g | (12 %) | ||
| Carbohydrates | 55.61 g | (37 %) | ||
| Sugar added | 0.7 g | (3 %) | ||
| Roughage | 1.65 g | (6 %) |
| Vitamin A | 36.57 mg | (4,571 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 0.25 mg | (2 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 12.73 mg | (106 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 84.55 μg | (28 %) | ||
| Pantothenic acid | 0.59 mg | (10 %) | ||
| Biotin | 0.91 μg | (2 %) | ||
| Vitamin B₁₂ | 0.79 μg | (26 %) | ||
| Vitamin C | 11.01 mg | (12 %) | ||
| Potassium | 475.48 mg | (12 %) | ||
| Calcium | 57.21 mg | (6 %) | ||
| Magnesium | 20.09 mg | (7 %) | ||
| Iron | 3.04 mg | (20 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 1.69 g | |||
| Cholesterol | 15.67 mg |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 20 grams Yeast
- 1 pinch sugar
- 1 tsp salt
- 75 milliliters olive oil
- 200 grams Tuna (canned)
- 2 garlic cloves
- 2 Tbsps Caper (coarsely chopped)
- 2 Tbsps finely chopped parsley
- salt
- freshly ground peppers
- 3 drops Tabasco sauce
- 1 Tbsp lemon juice
- 1 lemon
- 8 Cherry tomatoes
- vegetable oil (for the baking sheet)
Preparation steps
In a large bowl, dissolve the yeast in 1/8 liter (approximately 1/2 cup) warm water with sugar until foamy. Add the flour, salt and knead with the flour, salt and oil and knead until smooth and elastic. Cover and let rise in a warm place.
Peel the garlic and press through a garlic press into a bowl. Drain the tuna and add to the bowl along with the parsley, capers, lemon juice and Tabasco, season with salt.
Preheat the oven to 220°C (approximately 425°F). Grease a baking sheet.
Knead the dough, shape into a log and cut into 18 disks. With a rolling pin roll out small pizza crusts, pushing the edge a little high. Place on the baking sheet, cover and let rise briefly. Spread the tuna mixture over and bake until the crust is crisp, about 15 minutes.
With a paring knife, follow the curve of the lemon and remove the peel and white pith, thinly slice. Slice the tomatoes top the finished pizzas with the lemon and tomato.
