Grilled Margherita Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 19.86 g | (20 %) | ||
| Fat | 26.99 g | (23 %) | ||
| Carbohydrates | 82.22 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.68 g | (6 %) |
| Vitamin A | 156.95 mg | (19,619 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.69 mg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 3.83 mg | (32 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 4.92 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17.8 mg | (19 %) | ||
| Potassium | 610.12 mg | (15 %) | ||
| Calcium | 238.39 mg | (24 %) | ||
| Magnesium | 15.87 mg | (5 %) | ||
| Iron | 4.05 mg | (27 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 6.61 g | |||
| Cholesterol | 20.25 mg |
Ingredients
- Ingredients
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- 400 grams Pastry flour
- salt
- 80 milliliters olive oil
- Pastry flour (for dusting)
- 2 scoops Mozzarella (125 grams) (approximately 4 ounces)
- 4 Tomatoes
- 2 garlic cloves
- Red pepper flakes
- 1 handful Basil
Preparation steps
For the dough: Dissolve the crumbled yeast in about 200 ml (approximately 3/4 cup) warm water. Combine the flour with 1 teaspoon salt in a bowl, make a well in the center, fill with the yeast mixture and 50 ml (approximately 1/4 cup) oil. Knead until smooth then cover and let rise for 1 hour in a warm place.
Drain the mozzarella and slice. Rinse the tomatoes, core and slice. Peel the garlic, chop finely and mix with the remaining oil. Season with red pepper flakes. Rinse the basil, shake dry, pluck the leaves and coarsely chop.
Knead the dough again vigorously and divide into 4 equal portions. Roll out each into a thin pizza (about 22 cm diameter) (approximately 8 inches). Drizzle with garlic and chili oil and then arrange the tomato and mozzarella slices over top. Season with salt, drizzle with the remaining oil, sprinkle with basil and place on the grill. Close the lid and grill for 8-10 minutes, until the bottom is crunchy and the cheese is melted. Serve.
