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Italian Zucchini Pizza

Name: Italian Zucchini Pizza
Total time: 2 h 35 min
Yield: 4
Ingredients: 3.333 cups Bread flour; 1 cube Yeast (about 42 g); salt; 1 teaspoon sugar; 1.333 cups lukewarm water; 2 zucchini; 2.5 cups button Mushrooms; black Olives (stoned); olive oil (cold pressed); freshly ground peppers; Parmesan cheese; 2 sprigs rosemary

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464

calories

Calories

My cookbook

easy

Difficulty

45 min.

Preparation

ready in 2 h. 35 min.

Ready in

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	464 kcal	(22 %)	more
Protein	20.62 g	(21 %)	more
Fat	1.95 g	(2 %)	more
Carbohydrates	92.86 g	(62 %)	more
Sugar added	1.05 g	(4 %)	more
Roughage	1.61 g	(5 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	22.67 mg	(2,834 %)
Vitamin D	0.05 μg	(0 %)	more
Vitamin E	0.12 mg	(1 %)
Vitamin B₁	1.23 mg	(123 %)
Vitamin B₂	0.64 mg	(58 %)
Niacin	3.69 mg	(31 %)
Vitamin B₆	0.24 mg	(20 %)
Folate	61.66 μg	(21 %)	more
Pantothenic acid	1.16 mg	(19 %)
Vitamin B₁₂	0.06 μg	(2 %)	more
Vitamin C	17.77 mg	(19 %)
Potassium	515.96 mg	(13 %)	more
Calcium	57.03 mg	(6 %)	more
Magnesium	24.82 mg	(8 %)	more
Iron	8.59 mg	(57 %)	more
Zinc	1.01 mg	(14 %)	more
Saturated fatty acids	0.49 g
Cholesterol	0 mg		more

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

3.333 cups

Bread flour

1 cube

Yeast (about 42 g)

salt

1 teaspoon

sugar

1.333 cups

lukewarm water

zucchini

2 ½ cups

button Mushrooms

black Olives (stoned)

olive oil (cold pressed)

freshly ground peppers

Parmesan cheese

2 sprigs

rosemary

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Preparation

Preparation steps

Step 1/5

Mix the salt and flour. Cream the yeast with the sugar, add the lukewarm water and mix with the flour. Knead to an elastic dough (adding more lukewarm water if required). Cover and put to rise in a warm place out of draughts for about 60 minutes.

Step 2/5

Wash the courgettes and slice thinly lengthwise using a potato peeler. Clean the mushrooms and cut into wafer-thin slices. Preheat the oven to 240°C (220° fan) | 475F | gas 9.

Step 3/5

Knead the dough again and divide into four equal pieces. Form into balls and roll out into circles (not too big). Leave to rise (prove) for a further 30 minutes.

Step 4/5

Line two baking trays with baking parchment and place 2 pizza bases on each tray. Brush each pizza with 3 tbsp olive oil (leaving the edge free) and sprinkle with salt and pepper. Add 2-3 small pieces of rosemary. Top with the courgette slices, mushrooms and olives. Grate a little Parmesan over each pizza.

Step 5/5

Put into the oven and bake for about 20 minutes, until golden brown.