Anchovy and Onion Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 185 mg | (5 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 3 g |
Ingredients
- For covering
- 500 grams onions
- 6 Tbsps olive oil
- 2 garlic cloves
- salt
- freshly ground peppers
- 2 Tomatoes
- ½ jar Anchovy fillet (40 grams)
- 50 grams Olives
Preparation steps
Mix flour with salt. Make a well in the middle. Crumble in the yeast and mix with water and sugar. Let rise about 20 minutes in a warm place.
Add olive oil and knead to a smooth dough. Proof for 50-60 minutes.
Cut the onions into rings. Heat 3 tablespoons olive oil and cook the onions over low heat about 15 minutes. Press garlic and season with salt and pepper.
Line a baking sheet with parchment paper. Press dough with floured hands into a flat circle of about 28 cm (approximately 11 inches) diameter, while pushing the edge a little higher. Spread the onion mixture on top.
Slice the tomatoes. Gently rinse anchovy fillets and pat dry. Distribute tomatoes, anchovies and olives on the onions. Drizzle remaining olive oil over top. Bake in preheated oven at 200°C (180°C convection) about 30 minutes.
