Pizza with Arugula and Figs
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
844
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 844 cal. | (40 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 116.6 μg | (194 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 480 μg | (160 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 36.5 μg | (81 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,223 mg | (31 %) | ||
| Calcium | 396 mg | (40 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the topping
- 3 ozs pureed Tomatoes
- 1 Tbsp Bell pepper puree
- 1 generous pinch cayenne pepper
- 1 bunch Arugula
- 3 ½ ozs Buffalo mozzarella
- 8 Figs
- 1 Tbsp olive oil
- freshly ground peppers
- 2 Tbsps balsamic vinegar
Preparation steps
1.
For the dough, combine all the ingredients and knead to make a smooth dough. Cover and let rise in a warm place for about 30 minutes.
2.
Rinse the tomatoes and cut into quarters.
3.
Rinse and trim the arugula and shake dry.
4.
Separate the buffalo mozzarella into pieces.
5.
Divide the dough in half and roll out two pizzas. Place on a baking sheet lined with parchment paper and spread with the tomato puree mixed with red pepper puree. Season lightly with salt and pepper. Bake in a preheated oven at 220°C / 425°F for about 15-20 minutes.
6.
Rinse the figs, cut into quarters and sprinkle each with a little balsamic vinegar.
7.
Remove the pizzas from the oven, season with salt, and top with the figs, mozzarella and arugula and serve drizzled with oil.
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