Pizza with Beets and Butternut Squash
Pizza with Beets and Butternut Squash - Quite unusual - and unusually delicious!
Healthy, because
Even smarter
Nutritional values
The mix of vegetables not only add color and flavor to this pizza but also a significant portion of important nutrients. Folic acid and iron are well represented in this recipe, and the pumpkin and beets provide carotenoids, an antioxidant which helps protect our cells from free radicals.
If beets aren't available, use turnips or parsnips instead.
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 987 mg | (25 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 26 mg |
Ingredients
- Ingredients
- 6 starchy potatoes (about 9-10 oz)
- 5 ozs Whole wheat flour
- 4 ozs Pastry flour (plus more for dusting)
- salt
- 1 tsp dried thyme
- ½ cube fresh Yeast
- 18 ozs Butternut squash
- 14 ozs Beets
- 1 onion
- 4 Tbsps olive oil
- peppers
- 7 ozs cream cheese
- 2 tsps grated Horseradish (from a jar)
- 4 Tbsps Sunflower seed
- 2 Tbsps Maple syrup
- 1 oz Beet sprouts
Kitchen utensils
Preparation steps
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse under cold water, then drain again.
Peel the potatoes while still hot and press through a potato ricer into a bowl.
Mix both types of flour, 1/2 teaspoon salt and the thyme in another bowl. Make a well in the center then crumble yeast into well. Add 1/2 cup lukewarm water and knead with the dough hook of a mixer to a smooth dough (add more flour if dough is too sticky). Cover and let rise about 30 minutes in a warm place.
Meanwhile, rinse the squash half thoroughly, cut in half, and remove seeds. Cut flesh into approximately 1-inch cubes.
Peel the beet and cut into1-inch cubes (wear gloves to avoid staining hands). Peel onion and cut into wedges.
Heat 1 tablespoon oil in a non-stick pan. Add beets and onion and sauté over low heat for 10 minutes. Add squash and cook an additional 3-5 minutes. Season with salt and pepper.
Mix cream cheese and horseradish in a small bowl.
Divide dough into 4 portions on a lightly floured surface and roll out each to a round, approximately 9 inches in diameter.
Place 2 dough rounds on a parchment-lined baking sheet.
Spread 1/4 cream-cheese mixture over each round, then top with 1/4 of the vegetable mixture. Sprinkle with 1 tablespoon sunflower seeds and bake on bottom rack of preheated oven at 450°F for 15-20 minutes.
Meanwhile, stir together remaining oil and maple syrup in a small bowl. Rinse sprouts and drain on paper towels.
Remove pizzas on parchment from baking sheet. Repeat with remaining dough rounds and toppings to bake 2 more pizzas.
Divide sprouts among baked pizzas, drizzle with syrup mixture and serve immediately.
