Pizza with Tomato and Mozzarella (Margarita)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 911 cal. | (43 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 124 g | (83 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 530 μg | (177 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 38.2 μg | (85 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 600 grams Pastry flour
- 1 pinch salt
- 1 cube fresh Yeast (42 grams)
- 5 Tbsps olive oil
- For topping
- 1 kilogram ripe Tomatoes
- 2 Tbsps olive oil
- 1 tsp dried thyme
- peppers (freshly ground)
- 250 grams Mozzarella (2 balls)
- vegetable oil (for greasing)
- Pastry flour (for dusting)
- 1 bunch Basil (approximately 40 grams)
Preparation steps
For the dough, mix the pastry flour with the salt and mix. Make a well in the middle. Crumble the yeast and add in 100 ml lukewarm water and dissolve. Pour the yeast solution into the well, cover with flour and leave for 15 minutes. Add oil to the flour, add 200 ml lukewarm water and knead to form a smooth dough. Cover and let it rest for 1 hour in a warm place.
Meanwhile, rinse the tomatoes, peel, cut half of the tomatoes into small cubes and the remaining half into slices.
For the tomato sauce, heat 1 tablespoon oil in a saucepan and saute the diced tomatoes slightly. Add in the dried thyme and season with salt and pepper.
Drain the mozzarella and cut into slices. Grease the pizza pan with some oil. Knead the dough again on a floured surface again and roll out in size of pizza pan. Make the edge a little thicker.
Spread the tomato sauce over the rolled dough and place the tomato slices over. Top with mozzarella slices and sprinkle with olive oil.
Bake the pizza in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until the dough browns and bleeds the cheese, about 20-25 minutes.
Rinse the basil, shake dry, pluck the leaves from the stalks and cut half of the leaves into strips. Sprinkle the basil strips along with whole leaves over the finished pizza. Serve immediately.
