Pizza with Wild Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 50.8 μg | (85 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 300 μg | (100 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 20 grams Yeast
- 200 grams Pastry flour
- 150 grams Spelt flour
- 1 tsp salt
- 2 Tbsps olive oil
- For the topping
- 30 grams oregano
- 50 grams wild Arugula
- 20 grams Dill
- 80 grams Leeks
- 1 Tbsp olive oil
- 1 Tbsp Crème fraiche
- salt
- freshly ground peppers
- 2 crushed garlic cloves
- 250 grams shredded Mozzarella
- 400 grams crushed Tomatoes
- 80 grams freshly grated Parmesan
Preparation steps
For the dough: Mix the yeast with 2 tablespoons warm water. Combine the two flours with the salt in a bowl. Create a well in the center, pour in yeast mixture, sprinkle with flour and let rest 15 minutes. Add about 150 ml (approximately 2/3 cup) lukewarm water and knead into a smooth dough. Cover and let rise for 1 hour in a warm place.
For the topping: Rinse oregano, arugula and dill, pat dry and chop finely. Rinse the leeks, finely chop, saute in the olive oil until soft. Stir in herbs and creme fraiche. Remove from heat and season with salt, pepper and crushed garlic.
Cut the mozzarella into pieces.
Preheat the oven to 220°C (approximately 425°F).
After the dough has risen, punch down and knead again, adding a small amount of olive oil if necessary.
Divide into four pieces and on a lightly floured surface and roll out into thin circles. Place on baking sheets lined with parchment paper and spread tomatoes on top. Cover with herb mixture, mozzarella and Parmesan.
Bake until crispy, 20-30 minutes.
