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Italian Zucchini Pizza

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Italian Zucchini Pizza
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
464
calories
Calories
0
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Ingredients

for
4
servings
3.333 cups
1 cube
Yeast (about 42 g)
1 teaspoon
1.333 cups
lukewarm water
2
2 ½ cups
button Mushrooms
black Olives (stoned)
olive oil (cold pressed)
freshly ground peppers
2 sprigs
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Preparation steps

1.
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.
2.
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.
3.
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.
4.
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.
5.
Put into the oven and bake for about 20 minutes, until golden brown.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie464 kcal(22 %)
Protein20.62 g(21 %)
Fat1.95 g(2 %)
Carbohydrates92.86 g(62 %)
Sugar added1.05 g(4 %)
Roughage1.61 g(5 %)
Vitamin A22.67 mg(2,834 %)
Vitamin D0.05 μg(0 %)
Vitamin E0.12 mg(1 %)
Vitamin B₁1.23 mg(123 %)
Vitamin B₂0.64 mg(58 %)
Niacin3.69 mg(31 %)
Vitamin B₆0.24 mg(17 %)
Folate61.66 μg(21 %)
Pantothenic acid1.16 mg(19 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C17.77 mg(19 %)
Potassium515.96 mg(13 %)
Calcium57.03 mg(6 %)
Magnesium24.82 mg(8 %)
Iron8.59 mg(57 %)
Zinc1.01 mg(13 %)
Saturated fatty acids0.49 g
Cholesterol0 mg
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