Mixed Seafood Pizza
Mixed Seafood Pizza - Perfect for fans of mussels, prawns and squid
Healthy, because
Even smarter
Nutritional values
Processed and heated tomatoes contain more lycopene than raw ones. This secondary plant substance acts as an antioxidant, protecting the body's cells, tissues, and organs from disease-causing damage by free radicals.
You can also bake 2 large pizzas instead of 8 small ones. For this, divide the dough and roll it out into two round flat cakes. For more flavor, first toss the seafood in a pan with a little olive oil and garlic, then finish it with parsley and place it on the half-finished pizza before you finish baking.
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 550 mg | (14 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 47 mg |
Ingredients
- Ingredients
- 7 ozs Mixed seafood (frozen)
- 7 ozs Spelt flour
- 7 ozs Spelt flour (plus more for dusting)
- salt
- ½ cube fresh Yeast
- 1 small Organic orange
- 1 garlic clove
- 7 ozs crushed Tomatoes
- 2 Tbsps Tomato paste
- peppers
- Chili powder
- 1 Fennel bulb
- 1 oz sun-dried Tomatoes (in oil)
- 9 ozs Mozzarella
Kitchen utensils
Preparation steps
Thaw frozen seafood according to package instructions.
Mix flour and 1/2 teaspoon salt in a bowl and make a well in the center. Crumble in yeast .
Pour approximately 1 cup)\ lukewarm water over flour and knead with dough hook of a mixer to a smooth dough. Cover dough and let rise about 30 minutes in a warm place.
Meanwhile, rinse orange in hot water, wipe dry and finely grate zest. Peel the garlic and chop finely.
Add crushed tomatoes, tomato paste, orange zest and garlic and stir to combine. Season with salt, pepper and chili powder to taste.
Trim, rinse and cut fennel into small cubes.
Drain the oil-packed tomatoes and cut into strips.
Drain the mozzarella and cut into slices.
Rinse thawed seafood in cold water, drain and pat dry.
Divide dough on a floured work surface into 8 portions and roll out each portion into a round, approximately 5 inches in diameter.
Place 4 rounds on a parchment-lined baking sheet.
Spread dough with tomato mixture and top with seafood, fennel and tomato strips. Top with mozzarella slices and bake on bottom rack of preheated oven at 450 F for 15-20 minutes.
Remove pizzas with parchment from baking sheet. Repeat with remaining dough and toppings to make 4 more pizzas.
