Pizza with Tuna and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,899 cal. | (138 %) | ||
| Protein | 135 g | (138 %) | ||
| Fat | 132 g | (114 %) | ||
| Carbohydrates | 288 g | (192 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 55.8 g | (186 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 12.2 μg | (61 %) | ||
| Vitamin E | 30.7 mg | (256 %) | ||
| Vitamin K | 154 μg | (257 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 70 mg | (583 %) | ||
| Vitamin B₆ | 3.9 mg | (279 %) | ||
| Folate | 1,482 μg | (494 %) | ||
| Pantothenic acid | 12.6 mg | (210 %) | ||
| Biotin | 137.2 μg | (305 %) | ||
| Vitamin B₁₂ | 13.6 μg | (453 %) | ||
| Vitamin C | 683 mg | (719 %) | ||
| Potassium | 5,824 mg | (146 %) | ||
| Calcium | 920 mg | (92 %) | ||
| Magnesium | 418 mg | (139 %) | ||
| Iron | 20.9 mg | (139 %) | ||
| Iodine | 223 μg | (112 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 27.8 g | |||
| Uric acid | 1,113 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 59 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 20 grams Yeast
- 4 Tbsps olive oil
- salt
- For the sauce and toppings
- 750 grams crushed Tomatoes (canned)
- 2 Tbsps olive oil
- 1 garlic clove
- 1 shallot
- 1 tsp dried thyme
- 2 Tbsps olive oil
- 2 Bell pepper (red and yellow)
- 1 can small Tuna (nature)
- 150 grams pickled Artichoke hearts
- 150 grams button Mushroom
- 1 bunch scallions
- 1 bunch Basil (foliage)
- 1 Tbsp black Olives
- 250 grams Mozzarella
- salt
- freshly ground peppers
Preparation steps
For the dough, mix the flour with salt. Dissolve the yeast with 125 ml (approximately ½ cup) lukewarm water. Add olive oil and dissolved yeast to the flour and process to a smooth dough. Cover the dough and let rise for 1 hour in a warm place.
For the sauce, peel the shallot and chop finely. Heat olive oil in a pan and saute the onion and pressed garlic in it until translucent. Add the crushed tomatoes and thyme, and let simmer for about 30 minutes. Season with salt and pepper.
For the topping, rinse the bell peppers, cut in halves, remove seeds and ribs, and cut into strips. Trim the mushrooms and cut into slices. Drain the artichoke hearts.
Drain the tuna and chop coarsely.
Rinse, trim and cut the scallions into rings.
Cut the mozzarella into slices.
Knead the dough again, grease a baking sheet and roll out the dough on it into a pizza base. Spread the tomato sauce over the base, and top with bell pepper srips, mushrooms, artichokes, scallions, tuna, olives and a portion of basil . Sprinkle the mozzarella all over the pizza.
Bake the pizza in a preheated oven at 250°C (fan: 230°C, gas mark 5) (approximately 480°F) for about 15-20 minutes. Serve sprinkled with the remaining basil.
