Pizza Primavera
Pizza Primavera - Looks and tastes just like a bright spring day
Healthy, because
Even smarter
Nutritional values
This pizza lives up to its name, topped with lots of fresh, spring vegetables on a crispy whole wheat dough crust. On top of that, it's much lower in fat and calories than most pizzas.
This spring pizza is perfect for a party buffet, as it tastes good lukewarm or even cold.
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11.6 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 16 mg |
Ingredients
- Ingredients
- 7 ozs Rye flour
- 7 ozs Pastry flour
- salt
- ½ cube fresh Yeast
- 1 small head Broccoli
- 4 scallions
- 4 ozs Peas (frozen)
- 7 ozs Cherry tomatoes
- ½ bunch mixed Fresh herbs
- 9 ozs Ricotta cheese
- peppers
Kitchen utensils
Preparation steps
Mix both types of flour and 1/2 teaspoon salt in a bowl and make a well in the center. Crumble in yeast.
Add approximately 1 cup lukewarm water and knead with dough hook of a mixer to a smooth dough. Cover and let rise about 30 minutes in a warm place.
Meanwhile, trim, rinse, drain and cut broccoli into small florets. Rinse scallions, shake dry and cut the green parts into thin rings and set aside. Cut the white portions into 2-inch pieces.
Blanch broccoli in a pot of boiling salted water for 2-3 minutes. Add white portions of scallions and the peas and continue cooking for about 1 minute. Drain, rinse briefly under cold water and drain well.
Rinse tomatoes, drain and cut in half. Rinse herbs and shake dry. Pluck leaves and chop finely. In a bowl, mix ricotta with herbs and season with salt and pepper.
Cut a sheet of parchment paper to the size of a baking sheet. Roll out the dough on parchment and then put parchment with dough on baking sheet.
Spread ricotta mixture over dough, then top with vegetable mixture and tomatoes. Bake on the bottom rack of a preheated oven at 450°F for 15-20 minutes.
Remove the pizza on parchment from baking sheet. Sprinkle with the reserved scallion greens, cut into 8 pieces and serve immediately.
