Margherita Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 778 cal. | (37 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 494 μg | (165 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 32.5 μg | (72 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 909 mg | (23 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 12 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
- ½ bunch Basil
- 4 Bocconcini
- olive oil
- ½ tsp dried thyme
- salt (and)
- freshly ground peppers
Preparation steps
Stir the yeast with about 50 ml (approximately 3 tablespoons) of lukewarm milk until smooth. Place the flour in a bowl, make a well in the center and pour in the yeast mixture. Cover and allow to sit in a warm place for about 20 minutes. Meanwhile, blanch the tomatoes in boiling water, peel, quarter, remove the stems and dice.
Add the remaining warm milk, salt, sugar and olive oil to the dough and knead with the dough hook of an electric hand mixer to make a smooth dough. Cover and let it rise for additional 30 minutes.
Pour 1 tablespoon of oil into a hot pot.
Peel the garlic and chop finely and cook in the hot oil.
Add tomatoes and thyme and simmer for about 2 minutes. Season with salt and pepper.
Cut the basil into strips, add to the tomatoes and remove from the heat.
Remove the dough from the bowl, knead on a floured surface again and cut into four pieces.
Knead each piece and roll out into a circle the size of the pizza pan.
Brush the pan with oil and arrange the dough on top, forming a thicker crust.
Brush the dough with oil and spread the tomato sauce over the surface. Cut the mozzarella into slices, distribute over the pizza and drizzle with a little more oil. Bake in a preheated oven at 220°C (approximately 425°F) for about 15-20 minutes, until golden brown. Cut the pizza into slices and serve immediately.
