Pizza Tonno
Nutritional values
(Percentage of daily recommendation)
| Calorie | 828 cal. | (39 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 849 mg | (21 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the topping
- 6 shallots
- 2 Tbsps olive oil
- 300 grams Tuna (canned, inserted in its own juice)
- 400 grams crushed Tomatoes (canned)
- 100 grams grated Cheese (such as Gouda)
- olive oil (for drizzling)
- 2 tsps dried oregano
- vegetable oil (for greasing)
- For the dough
- 10 grams fresh Yeast
- 400 grams Pastry flour
- 1 tsp salt
Preparation steps
For the dough, crumble the yeast and dissolve in 50 ml lukewarm water. Mix the flour with salt and make a well in the center. Add the yeast solution to the well and sprinkle with flour. Cover and let it rise for 15 minutes in a warm place.
Now, add about 100-150 ml of lukewarm water and knead to a smooth dough. Cover the dough and let rise for 1 hour in a warm place.
Meanwhile, peel the shallots and slice thinly. Heat the olive oil in a pan and sauté the onions until soft and then allow to cool.
Tear the tuna with hands and keep aside.
To prepare the base, knead the dough again vigorously. Divide the dough into four parts and roll out each into thin discs on a lightly floured surface.
Transfer the pizza base to greased pans and spread the chunky tomato over, leaving a margin of 1.5 cm free from the edges. Sprinkle the cheese over the top. Top the pizzas with the cooked onions and tuna and drizzle with a little olive oil and sprinkle some dried oregano. Bake the pizzas in preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 450°F) for 20-25 minutes.
