Pizza with Tuna, Anchovies, Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 104 cal. | (5 %) | ||
| Protein | 5.63 g | (6 %) | ||
| Fat | 5.71 g | (5 %) | ||
| Carbohydrates | 7.82 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.27 g | (1 %) |
| Vitamin A | 24.84 mg | (3,105 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.33 mg | (3 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 2.31 mg | (19 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 2.26 μg | (1 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 0.17 μg | (0 %) | ||
| Vitamin B₁₂ | 0.21 μg | (7 %) | ||
| Vitamin C | 0.72 mg | (1 %) | ||
| Potassium | 108.61 mg | (3 %) | ||
| Calcium | 96.27 mg | (10 %) | ||
| Magnesium | 8.04 mg | (3 %) | ||
| Iron | 0.84 mg | (6 %) | ||
| Iodine | 0.29 μg | (0 %) | ||
| Zinc | 0.39 mg | (5 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Cholesterol | 14.65 mg |
Ingredients
- For the dough
- 80 grams Quark
- 2 Tbsps milk
- 50 milliliters olive oil
- 200 grams Pastry flour
- 2 tsps Baking powder
- For the topping
- 4 Tbsps Tomato paste (with basil)
- 1 Tbsp vegetable oil
- 1 jar Anchovy fillet (in salt)
- 100 grams black Olives (pitted)
- 1 can Canned tuna
- 2 Tbsps caperberry
- 2 tsps dried oregano
- 100 grams Gouda (grated)
- 3 slices Processed cheese (Gouda)
Preparation steps
For the dough, mix the quark with milk and olive oil, and season with salt. Add the flour and baking powder, and knead to a smooth dough. Cover the dough and refrigerate for 30 minutes.
For the topping, whisk the tomato paste with water until smooth. Drain the tuna and tear into pieces with two forks. Drain the anchovies, rinse under cold water and drain well.
Cut the processed cheese slices into 4 small squares.
Brush the pizza pans with oil, roll out the dough into circles and place into pizza pans.
Prick the pizza base with a fork several times and brush with the tomato paste. Place 6 cheese squares over each pizza and sprinkle the grated Gouda and oregano over. Top with tuna, anchovies, olives and caperberries. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 20-25 minutes.
Serve the pizza with pickled cucumbers, mushrooms, corn, bell peppers, onions and Emmentaler.
