Margarita Pizza with Buffalo Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,082 cal. | (52 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 505 μg | (168 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 32.6 μg | (72 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 962 mg | (24 %) | ||
| Calcium | 591 mg | (59 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 207 μg | (104 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 1 cube Yeast
- 1 tsp salt
- 1 tsp sugar
- 6 Tbsps olive oil
- 250 milliliters milk
- Pastry flour (for working the dough)
- For the topping
- 8 Tomatoes
- 1 garlic clove
- 4 Buffalo mozzarella
- olive oil
- ½ tsp dried thyme
- salt
- freshly ground peppers
- 1 bunch Basil
Preparation steps
For the dough, stir the yeast until smooth with about 50 ml (approximately 1/4 cup) of lukewarm milk. Place flour in a bowl, make a well in the center and pour in the yeast. Cover and let rise in a warm place for about 20 minutes.
Pour in the remaining warm milk, salt, sugar and olive oil and knead with the dough hook of an electric hand mixer to make a smooth dough. Cover and let rise for another 30 minutes.
Meanwhile for the topping, blanch the tomatoes in boiling water, peel, quarter, core and dice.
Peel the garlic, chop finely and fry in hot oil.
Add the tomatoes and sauté together. Stir in the thyme and simmer for about 2 minutes. Season with salt and pepper. Remove from the heat and let cool slightly.
Remove the dough from bowl, knead on a floured surface again vigorously and cut into 4 pieces. Knead each piece and roll out thinly.
Brush 4 pizza baking sheets with oil and place the dough on the sheet. Brush the dough with oil and spread tomato sauce over the surface. Cut the mozzarella into slices, place on the tomato sauce and drizzle with a little oil. Bake in a preheated oven at 220°C (approximately 425°F) for about 15-20 minutes, until golden brown. Serve sprinkled with basil leaves and cut into slices.
