Pepper Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,680 cal. | (80 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 157 g | (105 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.7 g | (66 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 24.8 mg | (207 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 44.5 μg | (99 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,295 mg | (32 %) | ||
| Calcium | 415 mg | (42 %) | ||
| Magnesium | 282 mg | (94 %) | ||
| Iron | 25.3 mg | (169 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 357 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the dough
- 225 grams fine Spelt flour
- 125 grams Quark
- 1 egg yolk
- 4 Tbsps Safflower oil
- ½ tsp Sea salt
- ½ packet Baking powder
- 1 tsp butter (for the pizza pan)
Preparation steps
For the dough: In a bowl, mix together the flour, quark, egg yolk, oil, salt and baking powder until smooth and well combined. Butter a pizza pan. Press the dough into the bottom and slightly up the side of the pizza pan.
For the topping: Peel the onion and cut into thin rings. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into thin strips.
Preheat the oven to 180°C (approximately 350°F).
Heat the oil in a skillet and saute the onion rings over low heat until soft. Add the peppers and saute until crisp-tender, 3-5 minutes. Season with herb salt, basil and oregano. Drain and thinly slice the mozzarella. Arrange the vegetables on the dough and cover with the mozzarella. Bake until the crust is golden brown and the cheese has melted, about 20 minutes.
