Cheese Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,152 cal. | (55 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 66.5 μg | (111 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 425 μg | (142 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 590 mg | (15 %) | ||
| Calcium | 978 mg | (98 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 20 grams Yeast
- ⅛ l lukewarm water
- 4 Tbsps olive oil
- salt
Preparation steps
For the dough: place flour into a bowl, make a well in the center. Crumble yeast in a little water and add to the well, dust with a little flour and let rise, covered, for about 30 minutes. Combine remaining water with salt and oil and add to flour mixture, knead into a smooth dough and let rise, covered, for 1 hour in a warm place.
For the topping: cut mozzarella into slices, cut gorgonzola into small pieces and grate Emmentaler coarsely and Parmesan finely.
Rinse and clean arugula, spin dry.
Oil pizza pan lightly. Knead dough well and roll out, making the edges slightly thicker. Place into a pan.
Spread cheese and arugula on pizza dough and drizzle with a little olive oil. Bake in preheated oven at 220°C (approximately 425°F) for about 12-15 minutes. Remove from the oven and serve.
