Pizza Margarita
Nutritional values
(Percentage of daily recommendation)
| Calorie | 874 cal. | (42 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 123 g | (82 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 535 μg | (178 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 39.3 μg | (87 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dough
- 1 cube Yeast 42 g (approximately 1/2 cup)
- 1 pinch sugar
- 600 grams Pastry flour
- 5 Tbsps olive oil
- 1 tsp salt
- For the sauce and toppings
- 1 kilogram ripe Tomatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 300 grams Mozzarella
- ½ tsp dried oregano
- salt
- freshly ground peppers
- 2 Tbsps olive oil (for drizzling)
- For the garnish
- 4 Tbsps Basil
Preparation steps
For the dough: crumble yeast into a bowl and stir until smooth with about 300 ml (approximately 10 ounces) lukewarm water and the sugar. Add flour, olive oil and salt and knead to a smooth dough. Cover and let rest for about 1 hour in a warm place until the volume has doubled. Preheat oven to 220°C (approximately 450°F). Divide dough into 4 equal size balls. Roll out on a little flour into rounds of about 26 cm (approximately 10 inches) in diameter. Place on greased pizza pans.
For the sauce and toppings: Rinse half of the tomatoes. Boil, rinse with cold water, peel and chop. Peel shallot and garlic, chop and sauté in 2 tablespoons olive oil. Cook tomatoes with the tomato paste for about 15 minutes. Season with oregano, salt and pepper. Spread on pizza crust while leaving a small border for the crust. Thinly slice mozzarella and place on top.
Rinse remaining tomatoes, remove the stalk and slice. Place on pizza and drizzle with a little olive oil. Bake in preheated oven for 25-30 minutes. Rinse basil, shake dry and chop leaves coarsely. Garnish finished pizza with basil and serve immediately.
