Meat and Onion Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,763 cal. | (84 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 165 g | (110 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 42.1 mg | (351 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 739 μg | (246 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 57.1 μg | (127 %) | ||
| Vitamin B₁₂ | 8.9 μg | (297 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 2,369 mg | (59 %) | ||
| Calcium | 943 mg | (94 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 16.1 mg | (201 %) | ||
| Saturated fatty acids | 36.9 g | |||
| Uric acid | 589 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the pizza
- 800 grams Pastry flour
- 2 tsps salt
- 60 grams Yeast
- Pastry flour (for rolling)
- 2 red onions
- 3 garlic cloves
- 4 Beefsteak tomato
- 4 red chili peppers
- 8 slices raw ham (substitute bacon)
- 4 tsps Ketchup
- 4 tsps Tomato paste
- 750 grams mixed Ground meat
- 2 Tbsps olive oil
- 2 Tbsps Pizza herb
- salt
- freshly ground peppers
- 500 grams grated Cheese (such as, Gauda, Emmentaler)
Preparation steps
For the pizza bases, mix the flour and salt in a bowl and make a well. Dissolve the yeast in 300 ml lukewarm water (approximately 1 1/4 cups) and add to the flour. Cover and let rise for about 15 minutes and then knead, with another 150 ml of lukewarm water (approximately 1/2 cup), into a relatively firm dough. When the dough is smooth and elastic, cover and leave to rise for 30 minutes in a warm place.
Preheat the oven to 200°C (approximately 400ºF).
Knead the dough again on a floured surface, divide into 4 equal portions and roll into round patties.
Grease 4 pizza pans and line with the dough.
For the topping, peel and finely chop the garlic. Peel the onion and cut into thin rings. Rinse the tomatoes, cut in half, remove seeds and cut into large cubes. Rinse the chile pepper and cut up as much as is desired, depending on hotness, with or without the seeds.
Cut the ham into strips. Mix the ketchup with the tomato paste and herbs and spread on the pizza bases.
Fry the ground meat in oil with the garlic until crumbly. Mix in the tomatoes and season with salt and pepper.
Distribute the meat mixture over the pizzas, place the ham on top, followed by the onion strips. Spread the chile pieces over next and shower with the cheese.
Bake for 25 minutes and serve immediately.
