Seafood Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 279 μg | (93 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 159 μg | (80 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 20 grams Yeast
- 400 grams Pastry flour (plus more for the work surface)
- 4 Tbsps olive oil
- 1 tsp sugar
- 1 tsp salt
- Covering
- 400 grams chunky Tomatoes (in a can)
- 2 chili peppers (chopped)
- 2 garlic cloves
- 400 grams cleaned and ready to cook Shellfish (such as mussels, clams, squid)
- 2 Tbsps chopped fresh oregano
- olive oil
- salt
- freshly ground pepper
Preparation steps
In the bowl of an electric mixer fitted with the dough hook, mix the flour, yeast, oil, sugar, salt and about 250 ml (approximately 1 cup) of lukewarm water and knead until smooth and elastic. Cover and let stand in a warm, draft-free place 1 hour. Knead the dough, cover and let stand 30-40 minutes.
Preheat the oven to 220°C (approximately 425°F). Line one or two baking sheets with parchment paper.
Sprinkle the work surface with plenty of flour and divide the dough into 4 balls, roll each out with a rolling pin. Place on the baking sheet (s) and flatten evenly with your hands, leaving the edge a little thicker. Brush with a little olive oil. Scatter the tomatoes evenly over the dough, season with salt and plenty of pepper.
Peel the garlic and chop finely. Mix in a bowl with the chilies, shelled clams, remaining seafood and oregano, season with salt and pepper. Divide among the pizzas and drizzle with a little oil.
Bake until the crust is golden brown and crisp, 20-25 minutes.
