Ham and Mushroom Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 486 μg | (162 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 38.4 μg | (85 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 966 mg | (24 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ½ cube Yeast
- 100 milliliters lukewarm water
- ½ tsp sugar
- salt
- 2 Tbsps vegetable oil
- For the topping
- 200 grams puréed Tomatoes
- 100 grams cooked ham
- 80 grams button Mushroom
- 125 grams Mozzarella
- 1 tsp dried oregano
Preparation steps
For the flour: Place the flour in a bowl, make a well in the center, add the crumbled yeast and water to the well and the sugar, a pinch of salt and the oil to the edges. Mix until combined then knead until smooth. Cover and let rise in a warm place for about 45 minutes.
For the toppings: Wipe the mushrooms with a damp cloth and thinly slice. Dice the mozzarella. Cut the ham into pieces. Preheat the oven to 250°C (approximately 500°F). Knead the dough again and then roll out on a lightly floured work surface into a large pizza. Place on a lightly oiled pizza pan, coat with tomato purée and season with salt and pepper. Sprinkle the mozzarella, ham and mushrooms over the tomato purée. Sprinkle with oregano and season with pepper. Bake for about 15 minutes.
