Jarlsberg & Mushroom Mini Pizza

Preparation:  40 min. Cooking: 5 min. Total: 45 min.
Recipe photo
  • 2 Cup flour
  • 1 1/2 Pint cold water
  • 1 package active dry yeasts
  • 1 tsp sugar
  • 1 Lb crushed tomatoes
  • 3 tsp olive oil
  • 1 garlic cloves
  • 1 Lb Jarlsberg cheese , grated
  • 4 Cup fresh mushrooms , sliced
  • 3 Cup black olives , sliced
  • 1/2 Lb artichoke hearts , sliced
Directions In a large bowl mix water with olive oil and flour. Then add the sugar and yeast to make a smooth dough. Let the dough raise to double its size in a warm place (approx 30 min.) Knead and roll into 12 pieces (for each batch of 12). Flatten them out with a rolling pin. Make the tomato sauce by mixing together the tomatoes, garlic and 1 tablespoon olive oil for every 12 mini pizzas. Divide the sauce on each mini pizza. Cover with the grated Jarlsberg and garnish with mushrooms. Broil for 3 minutes, preferably on a pizza stone. Top with black olives and artichoke hearts and serve with olive oil and balsamic vinegar.
Calories
320 Cal
Fat
19 g
Carbs
24 g
Protein
16 g
Fiber
4.1 g
Sugar
2.2 g
Cholesterol
42 mg
Sodium
490 mg


Nutrients

Fiber     4.1 g
Fat     19 g
Sugar     2.2 g
Carbs     24 g
Protein     16 g
Calories     320 Cal

Fats

Fat, Poly     1.4 g
Fat, Mono     8.1 g
Fat, Sat     8 g
Fat, Trans     0 g
Fat, Percent     53 %

Vitamins

Vitamin, K     6.8 mcg     5.7 %
Vitamin, A     540 IU     18 %
Vitamin, B12     0.6 mcg     26 %
Niacin     3.1 mg     20 %
Riboflavin     0.4 mg     31 %
Vitamin, C     6 mg     6.6 %
Vitamin, D     5.8 IU     1 %
Vitamin, B6     0.2 mg     9.1 %
Vitamin, E     1.3 mg     8.6 %
Panto, Acid     1 mg     19 %
Choline     26 mg     4.8 %
Thiamin     0.3 mg     21 %

Minerals

Calcium     430 mcg     43 %
Phosphorus     310 mg     44 %
Magnesium     36 mg     8.5 %
Copper     0.3 mcg     32 %
Fluoride     44 mcg     1100 %
Zinc     2 mg     19 %
Cholesterol     42 mg     0.7 %
Sodium     490 mg     33 %
Selenium     16 mcg     29 %
Manganese     0.3 mg     3.6 %
Potassium     300 mg     6.3 %
Iron     2.9 mg     36 %