Pizza Margherita
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,165 cal. | (103 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 335 g | (223 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.8 g | (89 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 59.5 μg | (99 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 35 mg | (292 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 1,173 μg | (391 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 106.4 μg | (236 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 3,446 mg | (86 %) | ||
| Calcium | 504 mg | (50 %) | ||
| Magnesium | 230 mg | (77 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 115 μg | (58 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 531 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 20 grams Yeast
- 400 grams Pastry flour
- 1 ½ cups lukewarm water
- 1 pinch salt
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 lg can peeled Tomatoes (800 grams)
- salt
- freshly ground peppers
- 3 scoops Mozzarella (about 375 grams)
- ½ bunch Basil
Preparation steps
In a bowl, crumble the yeast and dissolve with a little warm water. Mix in 2 tablespoons of flour and let sit, covered, for about 30 minutes. Place remaining flour on a work surface, form a small well in the center and pour in the yeast mixture. Add a pinch of salt and the remaining water and knead to form a smooth dough. Transfer the mixture to a bowl and let sit in a warm place for 1 hour or until the dough has doubled in volume.
Peel and finely chop onion and garlic. Heat 1 tablespoon oil in a pan and sauté onion and garlic until translucent. Drain the canned tomatoes, reserving the juice. Coarsely chop tomatoes and add them to the pan along with the juice. Season with salt and pepper to taste and simmer for 20 minutes, stirring occasionally.
Place dough on lightly floured surface. Knead the dough gently then roll out thinly. Place dough on a lightly oiled baking sheet.
Top the dough with tomato sauce. Cut mozzarella into slices. Rinse, shake dry and pluck the basil leaves. Place cheese and basil on the tomato sauce. Drizzle pizza with remaining oil.
Bake pizza in a preheated 220°C (approximately 425°F) oven for about 25 minutes, until the cheese is melted but not brown. Slice and serve.
