High-Protein Mini Pizzas (Piccolinis)

Ingredients

• 140 g Spelt flour
• 170 g Low-fat quark (Magerquark)
• 0.5 packet Baking powder (Half a packet)
• Salt (For the dough, to taste)
• 100 ml Strained tomatoes (Passierte Tomaten)
• 1 tsp Dried oregano
• 0.5 tsp Black pepper
• 0.5 tsp Salt (For seasoning the tomato sauce)
• 70 g Reduced-fat shredded cheese (Fettarmer Streukäse)
• 60 g Reduced-fat bacon cubes (Fettarme Speckwürfel)

Steps

1. 1

   Place the spelt flour, low-fat quark, half a packet of baking powder, and a little salt in a bowl. Knead until a smooth dough forms.

2. 2

   Roll out the dough. Use a cup to cut out 14 small circles, then place the dough rounds on a baking sheet lined with parchment paper.

3. 3

   Stir the strained tomatoes together with the oregano, black pepper, and half a teaspoon of salt to make the sauce.

4. 4

   Spread the seasoned tomato sauce over the dough rounds.

5. 5

   Distribute the reduced-fat shredded cheese over the pizzas.

6. 6

   Scatter the reduced-fat bacon cubes over the cheese.

7. 7

   Bake the mini pizzas in a convection oven at 210°C for 6–7 minutes, until the cheese has melted and the edges are lightly browned.

Notes

The source states approximately 66 kcal, 6.7 g protein, 8.4 g carbohydrates, and 0.9 g fat per mini pizza. It also states approximately 172 kcal, 17.4 g protein, 21.7 g carbohydrates, and 2.2 g fat per 100 g. The transcript says to bake for 6 minutes, while the written recipe specifies 6–7 minutes; follow the written range.

Nutrition per serving

• main
• snack
• high-protein
• mini-pizza
• baked
• quick
• Italian-inspired