Pizza with Mozzarella and Ricotta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,513 cal. | (120 %) | ||
| Protein | 112 g | (114 %) | ||
| Fat | 92 g | (79 %) | ||
| Carbohydrates | 306 g | (204 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 497 μg | (166 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 43.5 μg | (97 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,442 mg | (36 %) | ||
| Calcium | 1,718 mg | (172 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 179 μg | (90 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 42.9 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- 10 grams fresh Yeast
- 400 grams Pastry flour
- 1 tsp salt
- For covering
- 200 grams Mozzarella
- 150 grams Ricotta cheese
- 100 grams Parmesan
- cold pressed olive oil (for drizzling)
- Fleur de sel
- black, freshly ground peppers
Preparation steps
For the dough: Crumble yeast and dissolve in 50 ml (approximately 1/4 cup) lukewarm water. Combine flour and salt in a bowl, make a well in the center and pour in yeast mixture. Sprinkle with flour and let rise 15 minutes. Then add about 150 ml (approximately 5 ounces) of lukewarm water and knead to a smooth dough. Form into a ball, cover with a cloth and let rise for 1 hour.
Preheat oven to 250°C (approximately 475°F).
After rest period, vigorously knead dough again, roll out on lightly floured work surface and spread on a greased sheet.
For covering: Drain mozzarella and pick apart by hand into pieces. Also drain ricotta. Grate Parmesan cheese. Place pieces of mozzarella on dough, sprinkle with grated Parmesan and spread ricotta in piles. Drizzle with a little olive oil and bake until golden brown 20-30 minutes in preheated oven.
Remove from oven, season with fleur de sel and freshly ground pepper and serve.
