Pizzette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 749 cal. | (36 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 27.6 μg | (61 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 tsp sugar
- 1 tsp salt
- ½ cube Yeast
- 2 Tbsps olive oil
- For covering
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 300 grams crushed Tomatoes (can)
- 1 tsp sugar
- salt
- peppers
- 4 Mozzarella (125 g (approximately 4 ounces) )
- 5 Tomatoes
- 200 grams Feta
Preparation steps
Mix the flour with the sugar and the salt. Dissolve the yeast in 200 ml (approximately 7 ounces) lukewarm water. Add this mixture and the oil to the flour and knead everything quickly with your hands to form a smooth dough. If necessary, add some more water or flour. Place the dough in a bowl, cover and let rise for about 1 hour in a warm place.
Peel the shallot and garlic and mince. Add the tomatoes, let the sauce simmer 15 minutes, stirring occasionally. Add the sugar and season with salt and pepper.
Drain the mozzarella and cut into thin slices. Rinse the tomatoes, remove the core and cut into slices. Drain the feta cheese and chop.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
Knead the pizza dough. Divide into 25 equal portions, and roll into balls. Using a rolling pin, roll flat until about 7 cm (approximately 3 inches) in size. Pinch the edges to form a small crust. Top each pizza with 1 tablespoon tomato sauce, and a slice of mozzarella and tomato. Top with the feta cheese and bake until golden brown, about 15 minutes.
