Pizza Margherita
Nutritional values
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 318 μg | (106 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 27.7 μg | (62 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 963 mg | (24 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
Preparation steps
For the dough, crumble the yeast into a bowl and stir until smooth with 200 ml (approximately 3/4 cup) of lukewarm water and the sugar, then add flour, olive oil and salt and knead to a smooth dough. Cover and let rise in a warm place for about 1 hour.
Divide the dough into 4 portions. Roll out portions to about 20 cm (approximately 8 inches) on a lightly floured work surface. Place on 2 greased baking sheets.
For the topping, blanch the tomatoes, peel, and cut into small pieces. Spread over the dough rounds, leaving a narrow margin uncovered. Season with salt and pepper. Cut mozzarella into thin slices and place on the tomatoes. Drizzle with olive oil.
Bake 2 pizzas at a time in the preheated oven at 220°C (approximately 425°F) for about 10 minutes. Then top with chopped basil leaves, sprinkle with oil and bake for another 10 minutes.
