Bacon and Vegetable Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,214 cal. | (58 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.5 g | (72 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 563 μg | (188 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 41.6 μg | (92 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 1,627 mg | (41 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 234 mg | (78 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the dough
- 250 grams Whole wheat flour
- ⅛ l lukewarm water
- 50 grams olive oil
- 20 grams fresh Yeast
- salt
- For the topping
- 4 Tbsps Tomato sauce (with herbs)
- 200 grams carrots
- 200 grams Zucchini
- 1 yellow Bell pepper
- 100 grams streaky Bacon
- 100 grams Ricotta cheese
- 1 sprig fresh thyme
- Basil
Preparation steps
For the dough: mix together the flour, yeast, water, oil and salt. Cover and let rise for 30 minutes at room temperature.
Rinse the carrots, rinse and slice the zucchini. Blanch in plenty of salted water for about 3 minutes. Remove, rinse with cold water and drain. Knead the dough again and press into a greased springform pan, 28 cm in diameter (approximately 11 inches). Leave a 2 cm-thick (approximately 3/4 inch) crust around the edge. Preheat oven to 220°C (approximately 425°F). Poke the pizza dough with a fork several times and bake (the dough alone) for about 10 minutes. Remove from the oven, then sprinkle with the tomato sauce and top with the vegetables. Finely dice the bacon and sprinkle on top. Pluck the thyme leaves from the stem and sprinkle on the pizza. Coarsely dice the ricotta and sprinkle on the pizza. Bake in the oven for about 25 minutes, or until crispy. Serve sprinkled with basil leaves.
