Antipasti Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,094 cal. | (52 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 317 μg | (106 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,372 mg | (34 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 10 grams fresh Yeast (1/4 cube; substitute 1 teaspoon dry yeast)
- 250 grams Pastry flour
- 1 tsp salt
- 1 tsp sugar
- 2 Tbsps olive oil
- Pastry flour (for dusting)
- For the toppings
- 150 grams sundried Tomatoes (in oil)
- olive oil
- 3 Tbsps black, pitted Olives
- 2 Tbsps caperberry
- 300 grams pickled paprika (red and yellow)
- 150 grams Artichoke bottoms (canned)
- 200 grams Prosciutto (sliced)
- 2 Tbsps oregano (to sprinkle)
Preparation steps
For the dough: Dissolve the yeast in 150 ml (approximately 2/3 cup) lukewarm water. Combine the flour, salt and sugar in a mixing bowl. Add the dissolved yeast mixture and olive oil and knead with the dough hook attachment until smooth and elastic. Knead for another 5 minutes, until the dough pulls away from the sides. Let rise in a warm place, covered, for about 30 minutes.
Preheat the oven to 240°C (approximately 475°F).
For the toppings: Drain the tomatoes and purée in a blender. Gradually add 3-4 tablespoons oil. Drain the remaining antipasti and chop.
Knead the dough on a lightly floured work surface again, divide into 2 equal portions and roll out the size of a baking sheet. Transfer to the greased baking sheets, spread the tomato purée over the pizzas, top with the antipasti and bake for about 15 minutes.
Remove from the oven, cover with ham, sprinkle with oregano and serve.
