Pizza with Colorful Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,804 cal. | (181 %) | ||
| Protein | 173 g | (177 %) | ||
| Fat | 146 g | (126 %) | ||
| Carbohydrates | 441 g | (294 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 44 g | (147 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 24.8 mg | (207 %) | ||
| Vitamin K | 194.5 μg | (324 %) | ||
| Vitamin B₁ | 3.7 mg | (370 %) | ||
| Vitamin B₂ | 4.1 mg | (373 %) | ||
| Niacin | 68.7 mg | (573 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 1,438 μg | (479 %) | ||
| Pantothenic acid | 14 mg | (233 %) | ||
| Biotin | 155.2 μg | (345 %) | ||
| Vitamin B₁₂ | 10.5 μg | (350 %) | ||
| Vitamin C | 670 mg | (705 %) | ||
| Potassium | 5,903 mg | (148 %) | ||
| Calcium | 1,285 mg | (129 %) | ||
| Magnesium | 450 mg | (150 %) | ||
| Iron | 22.9 mg | (153 %) | ||
| Iodine | 163 μg | (82 %) | ||
| Zinc | 18.1 mg | (226 %) | ||
| Saturated fatty acids | 52 g | |||
| Uric acid | 1,032 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 72 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- ½ cube Yeast (21 grams)
- 1 Tbsp salt
- 1 Tbsp sugar
- 4 Tbsps olive oil
- 1 Tbsp olive oil (for the baking tray)
- For the topping
- 500 grams crushed Tomatoes (canned)
- 1 Tbsp freshly chopped oregano
- 2 garlic cloves
- salt
- cayenne pepper
- 2 Zucchini
- 250 grams button Mushroom
- 2 yellow Bell pepper
- 150 grams Salami (in slices)
- 100 grams grated Cheese (i.e gouda)
- 250 grams Mozzarella
- freshly ground peppers
- oregano (for garnish)
Preparation steps
For the dough: Combine the pastry flour, yeast, salt, sugar, and olive oil with 200 ml (approximately 2/3 cup) and knead into a smooth dough. Cover and let rise for about 45 minutes.
Preheat the oven to 200°C (approximately 400°F). Brush the baking tray with 1-2 tablespoons of olive oil.
Knead the dough again vigourously. Roll out and place on the sheet, making sure to form an edge.
For the topping: Mix the tomato with the oregano. Peel the garlic, chop finely and add to the tomato sauce. Season with salt and cayenne pepper. Rinse and slice the zucchini. Clean the mushrooms and cut into slices. Rinse the peppers, cut in half and cut into strips. Cut the salami into strips. Cut the mozzarella into slices. Spread the tomato sauce over the dough. Cover with the vegetables and cheese. Season with salt and pepper and bake until golden brown, for about 35 minutes in the oven.
Remove the pizza and let cool slightly. Serve while warm.
