Margarita Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 259 μg | (86 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 550 mg | (14 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams or approximately 3/4 oz)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for working dough)
Preparation steps
For the dough, crumble the yeast into a bowl, stir in the sugar and 200 ml (approximately 1 cup) of lukewarm water until smooth. Add the flour, 4 tablespoons olive oil and salt and knead to make a smooth dough. Cover and let sit for about 1 hour in a warm place.
Preheat the convection oven to 240°C (approximately 450°F) with baking trays.
Divide the dough into 4 balls and roll out on a floured surface into round disks about 22 cm (approximately 9 inches) in diameter. The edges should be a little thicker. Arrange the dough on parchment paper.
Season the crushed tomatoes with salt and pepper and spread on the pizza crust, leaving the border free. Cut the mozzarella into thin slices and place on the tomatoes. Spread the tomato slices on top, sprinkle with basil, and drizzle with a little olive oil.
Slide the parchment paper with the dough on the hot sheets and bake until golden brown, about 10 minutes. Slice and serve immediately.
