Pizza Four Seasons (Quattro Stagioni)
Healthy, because
Even smarter
Nutritional values
The varied topping of the pizza four seasons has a lot to offer: Mozzarella and ham score points for their high protein content, while olives provide healthy, unsaturated fatty acids. They keep the blood vessels supple and the heart healthy.
The topping for the pizza four seasons can be vegetarian instead? No problem, replace the cooked ham with thinly sliced courgette and replace the anchovies with dried, pickled tomatoes.
(Percentage of daily recommendation)
| Calorie | 1,021 cal. | (49 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 16.8 g | (56 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 499 μg | (166 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 37.8 μg | (84 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,191 mg | (30 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 406 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 20 grams Yeast
- ⅛ l lukewarm water
- 4 Tbsps olive oil
- salt
- For the sauce and topping
- 250 grams Diced tomatoes
- 1 Tbsp Ketchup
- 1 tsp Italian Fresh herbs (dried, finely chopped)
- 2 Tbsps olive oil
- 150 grams Mozzarella
- 2 Tbsps Porcini mushroom (or mushroom slices)
- 150 grams Artichoke hearts (from the jar)
- 100 grams cooked ham
- 100 grams Olives (mixed)
- 50 grams Anchovy fillet (in oil)
- 2 tsps Caper
- salt
- peppers
- Basil (for garnish)
Preparation steps
For the dough, dissolve the yeast with some water. Mix the flour with salt in a bowl. Make a well in the center of the flour and pour in the yeast. Sprinkle with flour and let rise for 15 minutes in a warm place.
Add the remaining water to the flour mixture and knead to a smooth dough. Shape the dough into a ball and cover with a damp cloth. Leave the dough to rise for 1 hour.
For the sauce, peel the garlic and squeeze through a press. Heat 1 tablespoon oil in a pan and saute the garlic. Add the canned tomatoes, herbs and tomato ketchup. Season with salt and pepper.
Grease the pizza pans with oil slightly.
Knead the dough again, divide in half, roll out each half to form pizza base and place into the pizza pans. Make the edges slightly thicker.
Spread the sauce over the pizza bases.
For the topping, top one quarter of each pizza base with drained, halved artichoke hearts and mushrooms. Cut ham into strips and spread over the second quarter of the pizza bases. Top the third quarter with olives, anchovies and capers. Cut the mozzarella into slices and place into the last quarter. Drizzle the pizza with olive oil.
Bake in a preheated oven at 250°C (fan: 230°C, gas mark 5) (approximately 480°F) for about 20 minutes. Serve garnished with basil.
