Pizza with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,021 cal. | (49 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.3 g | (74 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 184.7 μg | (308 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 26.9 mg | (224 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 598 μg | (199 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 55.1 μg | (122 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 1,821 mg | (46 %) | ||
| Calcium | 1,180 mg | (118 %) | ||
| Magnesium | 272 mg | (91 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 250 grams Whole wheat flour
- ⅛ l lukewarm water
- 50 grams olive oil
- 20 grams fresh Yeast
- salt
- For covering
- 4 Tbsps Tomato sauce with herbs (finished product)
- 200 grams button Mushroom
- 150 grams Zucchini
- 150 grams Broccoli
- 1 Red Bell pepper
- 150 grams grated Emmentaler cheese
- Basil
Preparation steps
For the dough: mix together the flour, crumbled yeast, water, oil and salt. Cover and leave for about 45 minutes in a warm place.
Rinse and slice the zucchini. Blanch in salted water for 3 minutes. Remove, rinse with cold water and drain. Cut the thick stems off the broccoli and blanch in boiling salted water for 5 minutes, drain well. Halve the peppers, remove the seeds, rinse and finely chop. Knead the dough again and press into a greased springform pan (28 cm in diameter, approximtely 11 inches). Leave a margin uncovered about the edge of about 2 cm (approximately 1 inch). Preheat oven to 225°C (approximately 430°F). Poke the dough with a fork several times and insert into the oven for about 10 minutes. Spread tomato sauce on the pre-baked crust and top with the vegetables. Sprinkle cheese on top. Place in the oven for 25 minutes, or until crispy. Garnish with basil.
