Pizza Napoli
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 253 μg | (84 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 350 grams Pastry flour
- ½ cube Yeast approximately 21 gram (Approximately 1 ounce)
- 1 pinch sugar
- 1 tsp salt
- 3 Tbsps olive oil
Preparation steps
1.
Dissolve the yeast in 180 ml (approximately 3/4 cup) lukewarm water with sugar, and knead with flour, salt and oil into a smooth dough. Cover and put in a warm place for about 1 hour, until the volume has doubled.
2.
Grease 2 baking sheets and preheat oven to 200°C (approximately 425°F).
3.
Knead the dough and form into a large oval shape with a slightly thicker edge. Place on a greased baking sheet and let rise again for 15 minutes.
4.
Season the tomatoes with salt and pepper and spread on the dough leaving the edge uncovered. Drizzle with olive oil. Drain the anchovies, capers and olives and place on top. Sprinkle with oregano and bake in preheated oven for about 25 minutes. Serve immediately.
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