Mixed Vegetable Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 905 cal. | (43 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 12.3 g | (41 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 43.8 μg | (73 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 550 μg | (183 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 34.2 μg | (76 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 1,324 mg | (33 %) | ||
| Calcium | 320 mg | (32 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- 500 grams Pastry flour (00)
- 40 grams fresh Yeast
- 1 tsp salt
- 1 tsp sugar
- 250 milliliters warm water
- For the toppings
- freshly ground peppers
- salt
- 2 small Zucchini
- 1 small Eggplant
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 large red onion
- 8 Tbsps Basil pesto
- 2 garlic cloves
- cold-pressed olive oil
- 1 can Tomatoes (peeled and chopped)
- 1 Buffalo mozzarella
Preparation steps
For the dough: Mix the flour, crumbled yeast, salt, sugar and water until smooth and elastic. Cover and place in a warm place to rise for 1 hour.
For the toppings: Rinse the zucchini and slice. Rinse the eggplant, cut in half lengthwise, cut into quarters and then cut into thin batons. Cut the eggplant batons in half. Rinse the peppers, cut in half, remove the seeds and cut into thin strips. Peel the onion, cut in half and then cut into thin strips. Peel the garlic and finely chop.
Knead the dough again, cut into 2 portions and then roll out each portion on a floured work surface into a large round circle. Place on 2 pizza pans and then spread 3-4 tablespoons chopped tomatoes over each pizza and sprinkle with garlic. Drizzle with 2 tablespoons oil and season with salt and pepper. Arrange the vegetables over top. Drain the mozzarella, cut into small pieces and sprinkle over the pizzas. Dollop 4 tablespoons pesto over each pizza and drizzle with another 2 tablespoons oil. Bake in a preheated oven at 250°C (approximately 500°F) for 20 minutes, until golden brown.
If desired, sauté the eggplant batons in 5 tablespoons oil until golden brown before arranging on the pizzas to bake.
