Blackberry Goat Cheese Pizza
Blackberry Goat Cheese Pizza - This beer-cheese pizza is a delight! Photo: Leonie Busse
Healthy, because
Even smarter
Nutritional values
This unique pizza is packed with protein from the goat cheese as well as antixodiants from the blackberries.
If possible, use whole wheat flour: unlike white flour, it contains plenty of fibrer and minerals.
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0.9 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 67.8 μg | (23 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 321.8 mg | (8 %) | ||
| Calcium | 300 mg | (30 %) | ||
| Magnesium | 40.8 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 21.3 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 27.7 mg | |||
| Cholesterol | 46.6 mg |
Ingredients
- Ingredients
- ½ cube Yeast
- 1 tsp Agave syrup
- 18 ozs Spelt flour
- salt
- 9 ozs Blackberry
- 1 Tbsp Apple juice
- peppers
- 1 Red onion
- 9 ozs Ricotta cheese
- 3 ozs Goat cheese
- 1 oz Arugula
Preparation steps
Crumble the yeast and pour the agave syrup over it. Put aside until the yeast is dissolved and starts to bubble.
Put the flour and 1 teaspoon salt in a bowl. Add 12 ounces lukewarm water and yeast and work into a smooth dough. Leave to rest covered for at least 1 hour.
Wash blackberries. Crush a small handful of blackberries with a fork, mix with apple juice and season with pepper. Peel onion and cut into rings. Season ricotta with salt and pepper and stir until smooth. Cut goat cheese into cubes.
Divide the dough into four portions and form into balls. Leave to rest covered for another 15 minutes. Wash the arugula and shake dry.
Roll out dough balls on a floured work surface. Coat all four bases with ricotta, spread whole blackberries and onions on top and sprinkle with goat cheese. Bake in a preheated oven at 475 °F, on baking round or on a pizza stone, for 10-15 minutes until crispy.
Season the blackberry and goat cheese pizza with salt and pepper, top with rocket salad and drizzle the blackberry dressing over it.
