Pizza with Mussels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,483 cal. | (71 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 135 g | (90 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 40.4 μg | (202 %) | ||
| Vitamin E | 14.9 mg | (124 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 633 μg | (211 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 39.7 μg | (88 %) | ||
| Vitamin B₁₂ | 41 μg | (1,367 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 2,723 mg | (68 %) | ||
| Calcium | 788 mg | (79 %) | ||
| Magnesium | 254 mg | (85 %) | ||
| Iron | 26.1 mg | (174 %) | ||
| Iodine | 816 μg | (408 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 786 mg | |||
| Cholesterol | 671 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 tsp salt
- 20 grams Yeast
- 2 Tbsps vegetable oil
- For the topping
- 4 Tbsps olive oil
- salt
- peppers
- 2 shallots
- 2 garlic cloves
- 1 kilogram mussels
- 2 Tbsps lemon juice
- ½ tsp Italian Fresh herbs
- 1 Tbsp Tomato paste
- 200 grams Diced tomatoes
- 1 Tbsp chopped Fresh herbs
- 50 milliliters Red wine
- 1 tsp Sea salt
- 125 milliliters dry white wine
- 1 small carrot
- 1 pc Celery
- parsley (for garnish)
- 100 grams freshly grated Parmesan
Preparation steps
For the dough: Mix flour and salt in a bowl and make a well in the middle. Mix the yeast with 75 ml (approximately 2.5 ounces) of lukewarm water and pour into the flour bowl, mixing with the flour. Cover and let rise for about 15 minutes. Knead with 75-90 ml (approximately 2.5-3 ounces) lukewarm water into a relatively firm dough. Vigorously knead until the dough is smooth and elastic. Cover the dough and let rise for 30 minutes in a warm place. Divide the dough into 2 equal portions and roll out into flat rounds.
For the topping: Wash the mussels thoroughly. Peel and finely dice the shallots. Peel and finely chop the garlic. Clean the carrots and celery and cut into small pieces. Sauté half the shallots and half the garlic in 2 tablespoons olive oil. Add the tomato paste and fry briefly. Pour in the red wine and let it boil until thickened. Season with salt and pepper. Add 1 tablespoon lemon juice and Italian herbs.
Sauté the remaining shallots and remaining garlic in the remaining olive oil. Add the carrots and celery and sauté. Season with sea salt and pepper. Pour in the white wine and 500 ml (approximately 2 cups) of water and season with lemon juice. Add the mussels and cook in a closed pan for about 5 minutes (shaking a couple of times throughout). Drain the mussels, throw away the ones with closed shells, and separate mussels from shells.
Spread the tomato paste mixture onto the dough. Bake in preheated oven at 220°C (approximately 425°F) for about 10 minutes. Distribute the mussels on the dough, sprinkle with Parmesan and bake for another 10-15 minutes. Sprinkle with herbs and top with parsley leaves to serve.
