Ham, Tomato and Mushroom Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,488 cal. | (71 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 209 g | (139 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 15.2 g | (51 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 29.5 mg | (246 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 597 μg | (199 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 60.5 μg | (134 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 2,080 mg | (52 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- 500 grams Pastry flour
- 1 tsp salt
- 2 Tbsps olive oil
- Pastry flour (for the work surface)
- For the toppings
- 200 grams sliced Boiled ham
- 100 grams dried Tomatoes (in oil)
- 250 grams Mozzarella
- 150 grams large brown button Mushroom
- 500 grams Pureed Tomatoes (canned)
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 2 handfuls mixed Fresh herbs (such as basil, arugula, oregano, rosemary)
Preparation steps
For the dough: Stir together the yeast, 300 ml (approximately 1 1/4 cups) lukewarm water and the sugar. Combine the flour with the salt in a bowl, create a well in the center. Pour the yeast water in the well and mix it with some flour. Cover and let rest for about 15 minutes. Then add the oil and knead into a smooth, pliable dough. If necessary, add more water or flour. Cover and let rest an additional 45 minutes.
For the toppings: Cut the ham into strips. Drain the tomatoes and cut into strips. Wipe the mushrooms with paper towels and chop. Cut the mozzarella into slices.
Preheat the oven to 220°C (approximately 425°F) and line two small baking sheets with parchment paper.
Divide the dough in half and roll out each on a floured surface to the size of the sheets. Place the dough on the baking sheets and cover with the pureed tomatoes. Top with the ham, tomato slices, mushrooms and mozzarella and season with salt and pepper, drizzle with oil and bake until golden brown, 10-15 minutes.
Meanwhile, rinse the herbs, shake dry, pluck the leaves and needles and chop.
Sprinkle the finished pizzas with herbs and serve immediately.
