Margarita Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 835 cal. | (40 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 319 μg | (106 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 985 mg | (25 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 500 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- vegetable oil (for the pan)
Preparation steps
For the dough: Combine the yeast with the sugar and 230 ml (approximately 1 cup) of water. Knead the flour with 4 tablespoons of olive oil, the yeast, and salt. Knead to a smooth dough. Cover and let rise for 1 hour in a warm place.
Divide the dough into 4 balls. Roll out on a floured work surface. Roll to about 24 cm (approximately 9 1/2 inches) in diameter. The edge should be a little thicker that the center. Place on 4 oiled baking sheets.
Preheat the oven to 220°C (approximately 425°F).
For the topping: Scald the tomatoes, peel, and chop. Season with salt and pepper and spread on the pizza dough. Cut the mozzarella into thin slices and place on the pizzas. Drizzle with olive oil.
Bake in a preheated oven until golden brown, for about 25 minutes. Serve garnished with fresh basil.
