Margarita Pizza
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
797
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 797 cal. | (38 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 270 μg | (90 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 669 mg | (17 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pizza bases
- ½ cube Yeast (21 g)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for rolling)
- vegetable oil (for greasing)
- For the topping
- 600 grams Diced tomatoes
- salt
- freshly ground peppers
- 300 grams Mozzarella
- 1 tsp dried thyme
- 4 Tbsps olive oil
- Basil (to garnish)
Preparation steps
1.
For the pizza bases, crumble the yeast into a bowl and add the sugar and about 200 ml of lukewarm water (approximately 3/4 cup). Mix until smooth.
Add the flour, olive oil and salt and knead into a smooth dough. Cover and leave to rise for about 1 hour in a warm place.
2.
Preheat the oven to 220°C (approximately 425ºF).
3.
Divide the pizza dough into 4 balls and roll out on a floured work surface into round bases of about 24 cm in diameter (approximately 9 1/2 inches).
Make the edges a little thicker and place on 4 greased pizza pans.
4.
For the topping, arrange the tomatoes on the bases. Cut the mozzarella into thin slices and place on top. Drizzle with the olive oil.
5.
Bake for about 20 minutes until golden brown and serve garnished with basil.
