Olive Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 15.95 g | (16 %) | ||
| Fat | 10.37 g | (9 %) | ||
| Carbohydrates | 87.7 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.12 g | (17 %) |
| Vitamin A | 12.57 mg | (1,571 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 5.46 mg | (46 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 150.88 μg | (50 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.13 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14.33 mg | (15 %) | ||
| Potassium | 575.52 mg | (14 %) | ||
| Calcium | 122.95 mg | (12 %) | ||
| Magnesium | 22.44 mg | (7 %) | ||
| Iron | 4.42 mg | (29 %) | ||
| Iodine | 3.5 μg | (2 %) | ||
| Zinc | 0.77 mg | (10 %) | ||
| Saturated fatty acids | 1.24 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the dough
- 350 grams Pastry flour
- 20 grams Yeast
- 1 vegetable oil
- salt
Preparation steps
For the dough: disslove yeast in 200 ml (approximately 3/4 cup) of lukewarm water. Add flour, oil and 1/2 teaspoon of salt, knead to a smooth dough. Cover and let rise for about 1 hour at room temperature or until dough has doubled in bulk.
For the filling: peel onions and garlic, slice thinly. Heat oil in a pan and saute both for about 10 minutes. Season with salt and cool. Add capers.
Knead dough on a floured work surface thoroughly and cut into quarters. Roll into two ovals and arrange on a lined with parchment paper baking sheet.
Spread dough with tapenade, leaving about 2 cm margin (approximately 3/4 inch). Spread onion and garlic mixture on top. Sprinkle with thyme and olives. Let rest for 15 minutes.
Bake pizzas in preheated oven at 240°C (approximately 475°F) (gas mark 5-6) for about 20 minutes. Serve hot or cold.
