Pizza Napoli
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1229
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,229 cal. | (59 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 121 g | (81 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 500 μg | (167 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 32 μg | (71 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,195 mg | (30 %) | ||
| Calcium | 1,468 mg | (147 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the crusts
- 300 grams Pastry flour
- 1 tsp salt
- 20 grams Yeast
- 2 Tbsps vegetable oil
- For the toppings
- 1 can Diced tomatoes (about 280 ml)
- 1 Tbsp Tomato paste
- ½ tsp Italian Fresh herbs
- 2 Tbsps olive oil
- salt
- peppers
- 4 Tbsps black Olives (pitted)
- 2 Tbsps drained Caper
- 12 Anchovy fillet
- 200 grams Pizza cheese (grated)
Preparation steps
1.
For the crusts: Mix flour and salt in bowl and make a well in center. Mix in yeast, 75 ml (approximately 1/3 cup) lukewarm water and a little flour. Cover and let rise for about 15 minutes, then knead with 75-90 ml (approximately 1/3 cup) lukewarm water to form relatively firm dough. Vigorously knead until dough is smooth and elastic. Cover dough and let rise for 30 minutes in a warm place. Divide dough into 2 portions share and roll out into flat crusts.
2.
For the toppings: Blend canned tomatoes with tomato paste, olive oil, Italian herbs, salt and pepper and spread on each crust. Top both pizzas with grated cheese, olives, capers and anchovies.
Bake each pizza for 15-20 minutes on bottom rail of preheated oven at 220°C (approximately 425°F.)
