Pizza with Porcini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 722 cal. | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 269 μg | (90 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 985 mg | (25 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- 400 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for work surface)
- For the topping
- 1 handful thyme
- 1 small Fennel
- 350 grams Porcini mushroom
- 100 grams Prosciutto
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 50 grams Parmesan
Preparation steps
For the dough: crumble yeast in a bowl, add sugar and about 175 ml (approximately 1/2 cup) of lukewarm water, whisk until smooth. Add flour, olive oil and salt and knead to a smooth dough. Cover and let rise for about 1 hour in a warm place.
For the topping: rinse thyme, shake dry and pluck off leaves. Rinse and quarter fennel, remove stalk and slice as finely as possible. Clean mushrooms and slice thinly. Cut ham into small pieces.
Preheate oven to 220°C (approximately 425°F) and place two baking sheets into it.
Divide dough into 4 balls, roll out on a floured surface into about four 24 cm circles (approximately 10 inches) and place onto a parchment paper. Brush pizzas lightly with olive oil and top with fennel, mushrooms and ham. Carefully place onto hot baking sheets and bake for about 15-20 minutes or until golden brown.
Before serving, drizzle with remaining oil and season with salt, pepper and thyme. Garnish with freshly shaved Parmesan and serve.
