Pizza Minis for Halloween
Pizza Minis for Halloween - Scary and beautiful treats for young and old! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
These mini pizzas contain unsaturated fatty acids from the olives, which protect the heart and blood vessels.
If you're in a rush, use toasted bread or pita as the pizza crust.
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 97 mg | (2 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 14 mg |
Ingredients
- Ingredients
- 1 small onion
- 1 garlic clove
- 1 Tbsp olive oil
- 4 ozs strained tomato
- salt
- peppers
- 1 tsp dried Fresh herbs
- 4 ozs Spelt flour
- 4 ozs Whole wheat flour
- ½ oz Baking powder
- 4 ozs Sour cream
- 8 Tbsps
- 6 Tbsps Canola oil
- 9 ozs Mozzarella
- 10 black olives
Kitchen utensils
Preparation steps
For the tomato sauce, peel and finely chop the onion and garlic. Heat the olive oil in a pot and sauté the onion and garlic for 3-4 minutes at medium heat. Add the tomatoes, season with salt, pepper and dried herbs and simmer for 10 minutes at low heat. Then set aside.
In the meantime mix flour with baking powder and 1 pinch of salt. Add sour cream, milk and oil and work into a smooth dough with the dough hooks of a hand mixer.
Roll out the dough on a floured work surface to a thickness of about 1/4 inch and cut out 12 circles (approx. 3" diameter). Put dough circles on a baking tray covered with baking paper and spread with tomato sauce.
Dab mozzarella balls dry with kitchen paper and cut into 6 slices each. Cut out 6 ghosts from half of the mozzarella slices with a ghost cutter and put aside. Divide the remaining mozzarella slices into 6 pizza minis. Bake in a preheated oven at 390°F for 15 minutes.
Meanwhile, for the spider bodies, halve 3 olives lengthwise; another 3 olives for the spider heads, halve widthwise. For the spider legs, halve the remaining olives lengthwise and cut them into rings. For the ghost eyes, cut 12 small olive pieces.
Take pizzas out of the oven. Place 1 mozzarella ghost on each of the still hot, uncoated pizzas and mark them with the olive eyes. Decorate a spider from the remaining olives on each of the pizzas topped with mozzarella.
