Pizza with Peppers and Pancetta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,589 cal. | (219 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 273 g | (235 %) | ||
| Carbohydrates | 434 g | (289 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 41.4 g | (138 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 28.6 mg | (238 %) | ||
| Vitamin K | 126 μg | (210 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 42.8 mg | (357 %) | ||
| Vitamin B₆ | 3.9 mg | (279 %) | ||
| Folate | 1,383 μg | (461 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 92.6 μg | (206 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 843 mg | (887 %) | ||
| Potassium | 4,382 mg | (110 %) | ||
| Calcium | 459 mg | (46 %) | ||
| Magnesium | 315 mg | (105 %) | ||
| Iron | 16.1 mg | (107 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 96.3 g | |||
| Uric acid | 938 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the dough
- ½ cube fresh Yeast
- 500 grams Pastry flour
- 1 tsp salt
- ½ tsp sugar
- 3 Tbsps olive oil
- Pastry flour (for working dough)
- For the tomato sauce
- 2 garlic cloves
- 4 Tbsps olive oil (for frying and drizzling)
- 350 grams chopped Tomatoes (canned)
- freshly ground peppers
- 1 tsp dried oregano
- For the topping
- 1 red Bell pepper
- 1 orange Bell pepper
- 1 green Bell pepper
- 2 red chili peppers
- 1 bunch scallions
- 300 grams Pancetta (sliced)
Preparation steps
For the dough, mix the yeast with 250 ml (approximately 1 cup) lukewarm water. Mix the flour, salt, and sugar together in a bowl. Make a well in the center and pour in the yeast with the oil. Knead all the ingredients together with your hands or the dough hook of the electric hand mixer until smooth. If the dough is too dry, add some lukewarm water, too moist, add a little flour. Knead the dough on a floured surface for about 10 minutes, then rest for about 1 hour, covered in a warm place.
Meanwhile, for the sauce, peel the garlic, chop finely and saute in a pan with 1 tablespoon hot oil until translucent. Pour in the tomatoes, season with salt and pepper, sprinkle with oregano and simmer for about 5 minutes over medium heat. Remove from heat and let cool.
For the topping, rinse the peppers, cut in half, remove the seeds and ribs and cut into thin slices. Rinse the chilies, trim, cut into slices and remove the seeds (to taste). Rinse and trim the scallions and cut into rings.
Preheat the oven to 200°C (approximately 375°F). Line a baking sheet (30 x 40 cm) (approximately 12 x 16 inches) or 2 small baking sheets (20 x 30 cm) (approximately 8x 12 inches) with parchment paper.
Knead the dough again and spread out on the baking sheet(s), making the edges a little thicker. Brush the dough with tomato sauce and cover with the Pancetta. Sprinkle the bell peppers, chile rings, and scallions on top, season with pepper, drizzle with olive oil and bake in the preheated oven for about 25 minutes.
Remove the finished pizza from the oven and serve cut into pieces.
