Classic Margherita Pizza
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
660
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- ¼ oz easy bake Yeast
- 1 pinch sugar
- 3 cups all-purpose flour
- 4 Tbsps olive oil
- 1 tsp salt
- For the topping
- 6 ⅔ cups ripe Tomatoes
- 1 ½ cups Mozzarella (sliced)
- 1 tsp dried thyme
- 4 Tbsps olive oil
- ½ cup Basil
Preparation steps
1.
For the dough: sprinkle the yeast over the flour in a bowl and mix with sugar and 200 ml / 7 fl oz/ 7/8 cup of lukewarm water. Add olive oil and salt and knead to a smooth dough. Cover and let rise in a warm place for approx. 1 hour.
2.
Heat the oven to 220C (200C fan) 425F, gas 7.
3.
Divide the dough into 4 balls. Roll out the balls on a lightly floured surface to form pizza bases of approx. 22 cm / 9 in Ø, with slightly thicker edges. Lay the bases on 4 oiled cookie sheets.
4.
Pour boiling water over the tomatoes, dip them into cold water, peel and chop them. Season with salt and ground pepper and spread over the pizza bases. Place the mozarella slices on the tomatoes. Sprinkle with thyme and drizzle a little olive oil over the pizzas.
5.
Bake for approx. 25 minutes until golden brown. Garnish with fresh basil leaves and serve.
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