Pizza with Fresh Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,082 cal. | (52 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 505 μg | (168 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 32.6 μg | (72 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 962 mg | (24 %) | ||
| Calcium | 591 mg | (59 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 207 μg | (104 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the crust
- 500 grams Pastry flour
- 1 cube Yeast
- 1 tsp salt
- 1 tsp sugar
- 6 Tbsps olive oil
- 250 milliliters milk
- Pastry flour (for the work surface)
- For the topping
- 8 Tomatoes
- 1 garlic clove
- 4 Buffalo mozzarella
- olive oil
- ½ tsp dried thyme
- salt
- freshly ground peppers
- 1 bunch Basil
Preparation steps
For the crust: Mix the yeast and about 50 ml (about 3 tablespoons) of lukewarm milk until smooth. Place the flour in a bowl, form a well in the middle and pour in the yeast. Cover and let rest in a warm place for about 20 minutes.
Add the remaining warm milk, salt, sugar and olive oil to the dough and knead with the dough hook of an electric mixer to form a smooth dough. Cover and let rest for another 30 minutes.
For the topping: Meanwhile, blanch the tomatoes in boiling water, drain, rinse with cold water, peel, quarter, core and dice.
Peel the garlic, chop finely and sauté in hot oil.
Add tomatoes and sauté together. Stir in the thyme and simmer about 2 minutes. Season with salt and pepper. Remove from heat and cool slightly.
Knead the dough again on a floured surface and cut into four pieces. Knead each piece briefly and then roll out into pizzas.
Place the four pizzas on baking sheets greased with oil or lined with parchment paper. Brush the top of the dough with oil and spread with tomato sauce. Cut the mozzarella into slices, place on the tomato sauce and drizzle with a little oil. Bake in a preheated oven at 220°C (approximately 425°F) for about 15-20 minutes until golden brown. Serve with sprinkled with basil leaves and cut into pieces.
