Artichoke, Olive and Zucchini Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 340 μg | (113 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,129 mg | (28 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 350 grams Pastry flour
- 21 grams fresh Yeast
- salt
- 4 Tbsps olive oil
- For the topping
- 8 Tomatoes
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 200 grams Mozzarella
- 250 grams marinated Artichoke (hearts)
- 1 Zucchini
- 50 grams black Olives
- olive vegetable oil (for greasing and for drizzling)
- Basil (for garnish)
Preparation steps
For the dough: Sift the flour into a bowl and make a well in the middle. Mix the yeast with about 175 ml (approximately 2/3 cup) lukewarm water and pour into the well. Mix with a little of the flour, cover and let rest for about 15 minutes. Then add the salt and olive oil and knead into a smooth dough. Cover and let rise for 45 minutes.
For the topping: Blanch half of the tomatoes in boiling water, rinse with cold water, peel, quarter, core and dice finely. Mix with 2 tablespoons oil and the tomato paste and season with salt and pepper. Rinse the remaining tomatoes, remove the tough core and cut into slices. Cut the mozzarella into slices. Drain the artichoke hearts and cut in half if needed. Rinse the zucchini, trim, cut in half lengthwise and cut into slices.
Grease pizza pans with a little oil. Knead the dough again, divide into quarters, roll out into circles and put each in a pan. Leave the edge of the rolled out dough a little thicker for the crust.
Preheat the oven to 220°C (approximately 425°F) on the convection setting. Spread the diced, blanched tomatoes over the dough. Top with the artichokes, tomato slices, zucchini slices, olives and mozzarella. Drizzle with some oil and bake the pizzas for about 25 minutes. Serve garnished with basil leaves.
