Pizza with Smoked Pork, Capers, Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 923 cal. | (44 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 45.2 μg | (75 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 299 μg | (100 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24.7 μg | (55 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,057 mg | (26 %) | ||
| Calcium | 548 mg | (55 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 10 grams Yeast
- 1 pinch sugar
- 200 grams Pastry flour
- 100 milliliters lukewarm water
- 3 Tbsps olive oil
- 1 tsp salt
- For the toppnigs
- 200 grams ripe Cherry tomatoes
- 200 grams Mozzarella (grated)
- 50 grams Shredded cheese (grated)
- salt
- peppers (freshly ground)
- 1 Tbsp olive oil
- 150 grams Smoked pork chop (thinly sliced)
- 2 scallions
- ½ bunch cilantro
- 2 Tbsps Caper
- 100 grams green Olives (pitted)
Preparation steps
For the dough: Dissolve the yeast in the water with the sugar and stir until smooth. Add the flour, olive oil, and salt and knead into a smooth dough. Cover and let rise in a warm place for about 1 hour.
Divide the dough into 2 balls and roll out each to about 22-26 cm (approximately 9-10 inches) in diameter. Leave the edge slightly thicker to allow for a crust. Place the pizza on 2 greased baking sheets.
For the toppings: Blanch the tomatoes and peel. Cut into small pieces and season with salt and pepper. Spread over the pizza. Cut the spring onions into thin rings. Cut the pork into strips and drain the capers and olives. Mix the mozzarella with the other shredded cheese. Set 3-4 tablespoons of the cheese aside. Spread the remaining cheese over the dough and drizzle with olive oil. Top with the onions, capers, olives, and pork. Sprinkle with the remaining cheese. Bake in a preheated oven at 220°C (approximately 425°F) for about 10 minutes. Cover with cilantro leaves and bake another 5-10 minutes.
