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
- For the dough
- ¼ cube Yeast (10 grams)
- 1 pinch sugar
- 220 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- For the topping
- 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 (dried)
- 2 Tbsps olive oil
- For garnish
- Basil
Preparation steps
For the dough, crumble the yeast into a bowl and stir with about 100 ml (approximately 1/4 cup plus 2 tablespoons) of lukewarm water and the sugar until smooth. Add flour, olive oil and salt and knead to a smooth dough. Cover and let rise in a warm place about 1 hour.
Divide the dough into 2 balls Roll on a work surface dusted with a little flour into rounds of about 22 cm (approximately 8 1/2 inches), leaving the border a little thicker. Place on a greased baking sheet.
Blanch tomatoes in boiling, salted water, peel and chop (if desired, cut some into slices and set aside). Peel shallots and garlic, chop finely and sauté in 2 tablespoons olive oil. Add chopped tomatoes and tomato paste and simmer about 15 minutes. Season with oregano, salt and pepper, then spread over the pizza dough rounds, leaving a small border free. Top with with tomato slices, if using. Cut mozzarella into thin slices and place on the tomatoes. Drizzle with a little olive oil.
Bake in a preheated oven at 225°C (approximately 425°F) for about 15-20 minutes. Remove from oven and garnish with basil. Serve immediately.
