Pizza with Cherry Tomatoes and Basil
Nutritional values
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 304 μg | (101 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- For covering
- 350 grams chunky Tomatoes (canned)
- 1 tsp dried oregano
- salt
- freshly ground peppers
- 500 grams Cherry tomatoes (yellow and red)
- 300 grams Mozzarella
- olive oil (for drizzling)
- Basil (to sprinkle)
Preparation steps
For the dough: Crumble the yeast into a bowl and stir in the sugar and 200 ml (approximately 7 ounces) of lukewarm water until smooth. Add the flour, 4 tablespoons olive oil and salt and knead to a smooth dough. Cover and let stand in a warm draft-free spot until doubled in volume, about 1 hour.
Preheat the oven to 240°C (approximately 465°F) convection. Line 2 baking sheets with parchment paper, or oil pizza pans and place in the oven.
Divide the dough into 4 balls, roll out on a floured work surface to round cakes of 22 cm (approximately 9-inches) diameter with a slightly thicker edge. Place on the baking sheets.
For covering: In a bowl, stir together the canned tomatoes and oregano and season with salt and pepper. Spread on the pizza crusts, leaving the edge uncovered. Rinse the tomatoes, drain well and place on the pizzas. Cut the mozzarella into thin slices and place on the tomatoes. Sprinkle with a little salt and pepper and generously drizzle with some olive oil.
Gently slide the pizzas onto the hot sheets and bake until golden brown, about 10 minutes.
Serve garnished with basil.
