Mushroom and Salami Pizza with Pickled Pepperoncini

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Mushroom and Salami Pizza with Pickled Pepperoncini
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
545
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie545 kcal(26 %)
Protein21.79 g(22 %)
Fat30.76 g(27 %)
Carbohydrates44.72 g(30 %)
Sugar added0 g(0 %)
Roughage2.21 g(7 %)
Vitamin A97.86 mg(12,233 %)
Vitamin D0.35 μg(2 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.61 mg(61 %)
Vitamin B₂0.46 mg(42 %)
Niacin8.34 mg(70 %)
Vitamin B₆0.27 mg(19 %)
Folate98.21 μg(33 %)
Pantothenic acid0.89 mg(15 %)
Biotin5.08 μg(11 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C13.03 mg(14 %)
Potassium516.31 mg(13 %)
Calcium304.51 mg(30 %)
Magnesium31.99 mg(11 %)
Iron3.1 mg(21 %)
Iodine0.37 μg(0 %)
Zinc1.43 mg(18 %)
Saturated fatty acids10.63 g
Cholesterol48.79 mg

Ingredients

for
6
For Pizza Dough
½ cup warm water (110º F / 43º C)
2 teaspoons Dry yeast
2 cups all-purpose flour (plus extra for work surface)
1 teaspoon salt
3 tablespoons olive oil (plus extra for bowl)
2 tablespoons Cornmeal (for the pans)
For Pizza Topping
4 teaspoons extra virgin olive oil (plus extra for drizzling)
1 cup Tomato sauce (or pizza sauce)
2 cups shredded Mozzarella
2 ounces sliced Salami
4 ounces sliced Pepperoni
3 cups cherry tomatoes (or plum tomatoes)
1 medium Red onion (peeled and chopped)
1 cup sliced Mushrooms
fine Sea salt (to taste)
freshly ground Black pepper (to taste)
2 cloves garlic (finely minced)
1 teaspoon dried Italian herbs
8 picked Pepperoncini (drained)
How healthy are the main ingredients?
MozzarellatomatoMushroomolive oilolive oilgarlic

Preparation steps

1.
For Pizza Dough:
2.
In a small bowl, combine warm water and yeast. Let stand until the yeast dissolves, about 5 minutes.
3.
Mix the flour and salt in a food processor. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the dough down and divide into 2 equal balls.
4.
Position one oven rack in the center and the second rack on the bottom of the oven and preheat to 450º F / 230º C. Sprinkle cornmeal over parchment paper or 2 rimless baking sheets. On a lightly floured surface, roll out each dough ball into a 10 to 11-inch / 28 to 28 cm round and place on parchment paper or prepared baking sheet.
5.
For Pizza Topping:
6.
Drizzle 2 teaspoons of oil over each pizza crust. Cover each pizza crust with sauce, leaving a 1-inch border around the edge. Sprinkle the cheese over the sauce and arrange the salami, pepperoni, tomatoes, red onion. and mushrooms in a single layer on each pizza crust. Season to taste with salt, pepper, minced garlic and Italian spices. Garnish with pepperoncini. Drizzle lightly with olive oil.
7.
Bake in preheated oven for about 12 to 15 minutes or until the crusts are crisp and brown on the bottom. Sprinkle with fresh thyme. Slice the pizza into wedges and serve immediately.