Chorizo and Bell Pepper Pizza
(Percentage of daily recommendation)
| Calorie | 1,136 cal. | (54 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 41 μg | (68 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 546 μg | (182 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 39.7 μg | (88 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,391 mg | (35 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the pizza base
- 250 grams Pastry flour
- 20 grams Yeast
- ⅛ l lukewarm water
- 4 Tbsps olive oil
- salt
- For the topping
- 400 grams Tomatoes
- 2 Tbsps olive oil
- 1 tsp dried thyme
- salt
- freshly ground peppers
- 150 grams Mozzarella
- 150 grams Chorizo
- 1 small, green Bell pepper
Preparation steps
For the pizza base, pour the flour into a bowl and make a well in the middle. Crumble the yeast and dissolve in a little water. Pour into the well, dust over with flour and leave to stand for 15 minutes.
Add the remaining water along with the salt and the oil and process everything into a smooth dough. Cover and leave to rise for 1 hour in a warm place.
For the topping, blanch the tomatoes, rinse with cold water, peel them and cut into small cubes. Bring to a boil with some oil in a pot and season with thyme, salt and pepper.
Cut the mozzarella and chorizo into slices.
Rinse and trim the bell pepper, remove the seeds and cut in half crosswise into thin rings.
For the pizza base, grease the pizza pan.
Knead the dough again, roll out and lay in the pan, creating a slightly thicker edge.