Ham and Mushroom Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 261 μg | (87 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 410 mg | (41 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 20 grams fresh Yeast (0.5 diced)
- 1 pinch sugar
- 300 grams Pastry flour
- ½ tsp salt
- 2 Tbsps olive oil
- For the topping
- 150 grams cooked ham (thinly sliced)
- 250 grams button Mushroom
- 300 grams puréed Tomatoes (canned)
- salt
- freshly ground peppers
- 100 grams Mozzarella
- 150 grams grated Gouda
- 2 Tbsps olive oil
Preparation steps
For the dough, crumble the yeast and mix, in a cup, with a pinch of sugar and 3 tablespoons lukewarm water until smooth. Combine the flour with the salt in a bowl and make a well in the center. Pour in the yeast. Dust with some flour and leave to stand for 15 minutes.
Pour in 120 ml of warm water (approximately 1/2 cup) and stir into the dough. Knead on a work surface to form a smooth dough. If necessary, add another tablespoon of water.
Form a ball and place back in the bowl. Cover with a cloth and allow to rise for 1 hour in a warm place, until the dough has doubled in size.
After the rest period, preheat the oven to 220°C (approximately 425ºF).
Knead the dough again and divide into four pieces. Roll each piece into a thin round pizza. Lay on a baking sheet lined with parchment paper and let rest again for 15 minutes.
For the topping, cut the ham into strips. Trim the mushrooms, wipe with a damp paper towel and cut into thin slices. Spread the puréed tomatoes over the four pizzas, season with salt and pepper and cover with the ham and mushrooms.
Chop the mozzarella finely and spread, along with the Gouda, over the pizzas. Drizzle with some olive oil and bake for 20-25 minutes. (If desired, in the last 10 minutes of baking time, switch on bottom heat, so the bottom is crispy).
Remove from the oven and serve immediately.
