Italian Classic Pizza

Name: Italian Classic Pizza
Total time: 3 h
Yield: 4
Ingredients: 3 cups all-purpose flour; 2 teaspoons quick rising dry active yeast; 0.875 cup warm water; 0.5 teaspoon sugar; 1 teaspoon salt; 2 tablespoons olive oil; 2 cups canned Plum tomato (drained and chopped); 2 tablespoons Tomato paste; 2 teaspoons dried oregano; 1.125 cups fresh Mozzarella (sliced); 4 tablespoons grated Parmesan; 1.333 cups Pepperoni (sliced); 2 tablespoons olive oil; 1 sprig Basil (leaves only)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

ready in 3 h.

Ready in

Calories:

811

calories

Calories

How many calories can I eat?

Nutritional values

1 pizza contains
(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 %)

Our nutritional traffic light explained

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 author

Ingredients

for

pizzas

For the pizza bases: 3 cups all-purpose flour; 2 teaspoons quick rising dry active yeast; ⅞ cup warm water; ½ teaspoon sugar; 1 teaspoon salt; 2 tablespoons olive oil

For the topping: 2 cups canned Plum tomato (drained and chopped); 2 tablespoons Tomato paste; 2 teaspoons dried oregano; 1 ⅛ cups fresh Mozzarella (sliced); 4 tablespoons grated Parmesan; 1.333 cups Pepperoni (sliced); 2 tablespoons olive oil; 1 sprig Basil (leaves only)

How healthy are the main ingredients?

sugar salt olive oil Tomato paste oregano Mozzarella

print shopping list

Preparation steps

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.

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.

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.

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.

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.