Mushroom Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,134 cal. | (54 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 132 g | (88 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 48.8 μg | (81 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 830 μg | (277 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 88.6 μg | (197 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 2,185 mg | (55 %) | ||
| Calcium | 441 mg | (44 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 88 μg | (44 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 30 grams Yeast
- ⅛ l lukewarm water
- 1 Tbsp vegetable oil
- 1 egg yolk
- 1 Tbsp Quark
- For the topping
- 750 grams Tomatoes
- 400 grams Mozzarella
- 250 grams button Mushroom
- 1 bunch Basil
- 1 sprig thyme
- 3 Tbsps olive oil
- 2 tsps dried oregano
- 2 Tbsps grated Parmesan
- salt (and pepper)
Preparation steps
For the dough, put the flour into a bowl, make a well in the center and crumble the yeast into it. Add 2 tablespoons of water to the yeast, dust some flour over it. Cover and let rise in a warm place for 15 minutes. Stir in the remaining water, oil, egg yolk, quark and salt. Shape the dough into a ball and knead until elastic. Cover and let rise in a warm place for 30 minutes.
For the topping, blanch tomatoes in hot water, cool in ice water, peel the skin, halve and cut into slices. Slice the mozzarella. Clean, trim and slice the mushrooms. Finely chop the basil. Pluck the leaves from the thyme. Brush a baking sheet with oil.
Roll out the dough on a floured surface into two thin round disks and transfer to baking sheet. Prick the dough several times with a fork. Cover and let rise in a warm place for another 10 minutes. Top the dough with tomatoes, mushrooms and mozzarella. Sprinkle with Parmesan, thyme and oregano. Drizzle with olive oil. Season with salt and pepper. Bake in an oven preheated to 200°C (approximately 400°F) for 20 minutes. Let cool slightly, slice and serve.
