Ground Meat Pizza with Mushrooms and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,232 cal. | (59 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 121 g | (81 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 721 μg | (240 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 55 μg | (122 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 30 grams Yeast
- ⅛ l lukewarm water
- 1 Tbsp vegetable oil
- 1 egg yolk
- 1 Tbsp Quark
- For the topping
- 1 scoop Mozzarella
- 150 grams Ground meat
- 1 tsp thyme (dried)
- 1 Tbsp vegetable oil
- 80 grams dried Chorizo (cut into thin slices)
- 1 little, green Bell pepper
- 40 grams pitted, black Olives
- 1 white onion
- 2 button Mushroom
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
For the dough, put the flour in a bowl, make a well in the center and crumble in the yeast. Add 2 tablespoons of water to the well and dust water with a little flour. Cover and let rise for 15 minutes. Add remaining water, oil, egg yolk, quark and salt. Knead until smooth and shape the dough into a ball. Cover and let rise 30 minutes.
For the topping, cut mozzarella into thin slices.
Cook ground meat in hot oil in a frying pan until crumbly. Season with salt and pepper and stir in thyme.
Rinse bell pepper, cut out the stem, remove seeds and cut into thin rings.
Peel onion and cut into thin rings.
Cut olives into thin rings.
Cut mushrooms into thin slices.
Roll out dough out on a floured surface into 2 thin rounds and put on a baking sheet. Dock dough several times with a fork. Cover and let rise another 10 minutes.
Top with the mozzarella, then distribute the sausage slices on top. Add bell pepper and onion rings with the mushrooms and sprinkle with olives. Drizzle with a little olive oil and season with salt and pepper. Bake in a preheated oven at 225°C (approximately 425°F) for about 15 minutes.
