Pizza with Anchovies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 516 mg | (13 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 20 grams fresh Yeast
- 150 milliliters lukewarm water
- salt
- 3 Tbsps olive oil
- For the topping
- 400 grams Tomatoes
- 3 Tbsps olive oil
- 1 tsp oregano
- salt
- peppers
- 2 garlic cloves
- 16 small Anchovy fillet (in salt)
- 10 black Olives (pitted)
Preparation steps
For the dough: place flour into a bowl and make a well in the center. Crumble yeast and mix with a little water. Pour into the well and sprinkle with a little flour and let rise, covered, for 15 minutes. Add remaining water, salt and oil and knead into a smooth dough.
Cover dough and let rise for about 1 hour in a warm place or until dough has doubled in bulk.
For the topping: blanch tomatoes in hot water, rinse in cold water and peel. Cut into cubes. Heat 1 tablespoon of oil in a pan saute tomatoes for about 5 minutes.
Chop garlic finely. Rinse anchovy fillets and pat dry. Chop olives.
Grease baking sheet with a little oil. Knead dough again and roll out. Arrange on a baking sheet and spread with tomatoes, leaving small margin free.
Top with anchovy fillets, garlic and olives, season with oregano, salt and pepper and drizzle with remaining olive oil.
Bake in preheated oven at 250°C (approximately 475°F) for about 12 - 15 minutes.
If desired, serve with arugula salad.
