Pizza with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 110 g | (73 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 293 μg | (98 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,205 mg | (30 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 450 grams Pastry flour
- ½ cube fresh Yeast (approximately 21 grams)
- 1 tsp sugar
- 1 tsp salt
- 1 Tbsp vegetable oil
Preparation steps
Rinse the potatoes and cook in boiling salted water for 25-30 minutes. Drain well, return to the pot, and let steam dry over low heat for a few minutes.
In a small bowl, crumble the yeast into 50 ml (about 3 tablespoons) of water with the sugar. Put the flour in a large mixing bowl and make a well in the center. Pour in the dissolved yeast. Let rest about 15 minutes.
Mix 200 ml (about 7 ounces) lukewarm water into the flour-yeast mixture along with the salt and oil, Knead vigorously on a floured surface for about 10 minutes to make a smooth dough. Cover the dough and let rise in a warm place about 1 hour, until the dough has doubled in volume.
Knead the dough again and spread into an even layer on a greased baking sheet.
For the topping: Slice the peeled potatoes. Slice the tomatoes, olives, and drained mozzarella thin. Cut the ham into strips. Grate the Parmesan.
Preheat the oven to 225°C (approximately 440°F).
Spread the crushed tomatoes on the dough and top with the sliced potatoes, ham strips, sliced tomatoes and olives. Season with salt, pepper, and oregano. Top the pizza with sliced mozzarella and sprinkle with Parmesan. Bake 20 to 25 minutes.
To serve, cut into wedges.
