Pizza with Sausage and Pepper
Nutritional values
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 363 μg | (121 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 30 grams Yeast
- 250 milliliters water
- 1 tsp sugar
- salt
- 200 grams Mozzarella
- grated Emmentaler cheese
- 400 grams chopped Tomatoes (canned)
- 1 paprika (red)
- 1 paprika (yellow)
- 100 grams raw smoked ham (diced)
- 2 Tbsps Tomato paste
- peppers
- 4 Tbsps freshly grated Parmesan
- 1 bunch Basil
- 6 Tbsps olive oil
- Pastry flour (for the workspace)
Preparation steps
Put the flour into a bowl, and make a well in the center. Dissolve yeast with sugar in 200 ml (approximately 1 cup) of warm water, and pour into the well. Cover and let sit for 30 minutes.
Knead the flour, yeast dough, and 1 teaspoon salt on a floured surface for 10 minutes. Knead vigorously until an elastic, shiny dough forms. Add some water, if needed. Form the dough into a ball, sprinkle with flour, cover and let sit for 1 hour 30 minutes.
Preheat the oven to 250°C (approximately 480°F). Line 2 baking sheets with parchment paper. Divide the dough into 2 or 4 parts, based on your choice. Form either 4 round pizzas (about 28 cm in diameter) (approximately 11 inch) or roll the dough onto the 2 baking sheets, in either case leaving the edge a little thicker. Drain mozzarella. Cut the peppers in half, remove the seeds and white inner skins and cut into strips.
Mix the tomatoes and tomato paste, and spread on the dough (leaving the edge free). Season with salt and pepper. Sprinkle with Parmesan cheese. Rinse the basil, pluck off the leaves and distribute it on top of the pizzas. Cut mozzarella into thin slices and place on top. Sprinkle paprika and ham on top. Drizzle with the oil, and sprinkle with the grated cheese. Bake in oven for 20 minutes, or until cheese melts and pizzas brown slightly.
Serve with fresh basil garnish.
