Pizza Margherita
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,004 cal. | (48 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 418 μg | (139 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 43.1 μg | (96 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,771 mg | (44 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- ¼ cube Yeast (10 grams)
- 1 pinch sugar
- 220 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- 1 kilogram ripe Tomatoes
- 1 Tbsp Tomato paste
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 300 grams Mozzarella
- salt
- freshly ground peppers
- ½ tsp oregano
- 2 Tbsps olive oil
- Basil (finely chopped)
Preparation steps
Crumble yeast into a bowl and whisk until smooth with about 100 ml (approximately 2/5 cup) of lukewarm water and sugar. Add flour, olive oil and salt and knead to a smooth dough, add more water if needed. Cover and let rise for about 1 hour in a warm place.
Divide dough into 2 balls. Roll out on a floured surface into two circles about 22 cm (approximately 9 inches) in diameter, making edges a little thicker. Arrange on a lined with parchment paper baking sheet.
Rinse and slice some tomatoes. Blanch the rest of tomatoes in hot water, rinse in cold water and peel, chop. Peel shallot and garlic and chop finely. Heat 2 tablespoons of olive oil in a pan, add diced tomatoes and tomato paste and simmer for about 15 minutes, season with oregano, salt and pepper, Remove from heat and cool slightly. Spread over dough circles, leaving the edges free. Top with tomato slices. Cut mozzarella into thin slices and place on top of tomatoes.
Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes or until golden brown. Remove from the oven and sprinkle with basil. Serve.
