Italian Classic Pizza
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h.
Ready in
Calories:
811
calories
Calories
Nutritional values
1 pizza contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 811 kcal | (39 %) | ||
| Protein | 29.55 g | (30 %) | ||
| Fat | 41.79 g | (36 %) | ||
| Carbohydrates | 77.66 g | (52 %) | ||
| Sugar added | 0.52 g | (2 %) | ||
| Roughage | 1.25 g | (4 %) |
more nutritional values
| Vitamin A | 85.06 mg | (10,633 %) | ||
| Vitamin D | 0.54 μg | (3 %) | ||
| Vitamin E | 1.14 mg | (10 %) | ||
| Vitamin B₁ | 1.08 mg | (108 %) | ||
| Vitamin B₂ | 0.69 mg | (63 %) | ||
| Niacin | 13.03 mg | (109 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 226.93 μg | (76 %) | ||
| Pantothenic acid | 1.11 mg | (19 %) | ||
| Biotin | 2.45 μg | (5 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 6.52 mg | (7 %) | ||
| Potassium | 391.13 mg | (10 %) | ||
| Calcium | 367.14 mg | (37 %) | ||
| Magnesium | 40.14 mg | (13 %) | ||
| Iron | 5.32 mg | (35 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 14.18 g | |||
| Cholesterol | 59.78 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
4
- For the pizza bases
- 3 cups
- 2 teaspoons
quick rising dry active yeast
- ⅞ cup
warm water
- ½ teaspoon
- 1 teaspoon
- 2 tablespoons
- For the topping
- 2 cups
- 2 tablespoons
- 2 teaspoons
dried oregano
- 1 ⅛ cups
- 4 tablespoons
grated Parmesan cheese
- 1.333 cups
Pepperoni (sliced)
- 2 tablespoons
- 1 sprig
Basil (leaves only)
Preparation steps
1.
Sift the flour into a large bowl and make a well in the centre. Dissolve the yeast in the water with the sugar and salt and mix into the flour. Knead to make a smooth dough then place in a clean greased bowl, cover with cling film and set aside in a warm place for 30 minutes.
2.
Mix the olive oil into the dough then turn it onto a floured board and knead for 10 minutes. Return the dough to the bowl, cover and set aside in a warm place for 1 hour 30 minutes.
3.
Preheat the oven to 220ºC (200º fan) 425ºF, gas 7. Divide the dough into 4 equal portions and roll the out into circles, making the edges a little thicker than the middle. Place the pizza bases onto greased baking sheets.
4.
Mix the chopped tomatoes with the tomato paste and oregano and season with salt and pepper. Spread the mixture over the pizza bases then add the mozzarella and Parmesan.
5.
Bake in the oven for 10 minutes then arrange the pepperoni slices on top of each pizza, drizzle with the olive and and return to the oven for 10 minutes. Scatter over the basil leaves and serve.
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