Pizza Margherita
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,449 cal. | (69 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 178 g | (119 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 534 μg | (178 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 42.5 μg | (94 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,251 mg | (31 %) | ||
| Calcium | 534 mg | (53 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
Preparation steps
For the dough, crumble the yeast into a bowl and stir until smooth with 200 ml (approximately 3/4 cup) of lukewarm water and the sugar, then add flour, olive oil and salt and knead to a smooth dough. Cover and let rise in a warm place for about 1 hour.
Divide the dough into 4 portions. Roll out portions to about 20 cm (approximately 8 inches) on a lightly floured work surface. Place on 2 greased baking sheets.
For the topping, drain the tomatoes, mash with a fork and spread over the dough rounds, leaving a 2 cm (approximately 3/4-inch) wide margin uncovered. Season with salt and pepper. Cut mozzarella into thin slices and place on the tomatoes. Sprinkle with Parmesan and drizzle with olive oil.
Bake 2 pizzas at a time in the preheated oven at 220°C (approximately 425°F) for about 15 minutes. Serve topped with basil leaves.
