Pork and Oily Fish Pizzas

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Pork and Oily Fish Pizzas
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
1261
calories
Calories

Nutritional values

1 pizza contains
(Percentage of daily recommendation)
Calorie1,261 kcal(60 %)
Protein61.67 g(63 %)
Fat59.09 g(51 %)
Carbohydrates126.71 g(84 %)
Sugar added0 g(0 %)
Roughage9.59 g(32 %)
Vitamin A388.76 mg(48,595 %)
Vitamin D2.86 μg(14 %)
Vitamin E5.99 mg(50 %)
Vitamin B₁2.92 mg(292 %)
Vitamin B₂1.64 mg(149 %)
Niacin32.3 mg(269 %)
Vitamin B₆0.92 mg(66 %)
Folate562.62 μg(188 %)
Pantothenic acid3.95 mg(66 %)
Biotin18.19 μg(40 %)
Vitamin B₁₂5.06 μg(169 %)
Vitamin C44 mg(46 %)
Potassium1,830.79 mg(46 %)
Calcium700.6 mg(70 %)
Magnesium127.81 mg(43 %)
Iron12.31 mg(82 %)
Zinc5.16 mg(65 %)
Saturated fatty acids20.9 g
Cholesterol176.25 mg
Author of this recipe:

Ingredients

for
4
For the dough
4 tablespoons
2 ½ teaspoons
4 cups
1 teaspoon
¼ cup
All purpose flour (for the work surface)
For the topping
2 ½ cups
6
tomatoes (thinly sliced)
2 cups
Salami (sliced)
1.333 cups
Gorgonzola (chopped)
2 balls
mozzarella cheese (125 g | 0.5 cup each, drained and sliced)
16
sardine fillets (in oil, drained)
3 tablespoons
green, pitted Olives (drained and sliced)
3 tablespoons
green, pitted Olives (drained and sliced)
2 tablespoons
2 tablespoons
dried oregano
Plus
Fat (to grease the baking tray)
4 sprigs
Basil (leaves removed)
4 tablespoons
How healthy are the main ingredients?
saltolive oiltomatoGorgonzolaOliveoregano

Preparation steps

1.
To make the dough, dissolve the yeast in 300 ml lukewarm water. Mix together the flour and the salt and create a well in the middle. Pour the yeast mixture and the oil into the well and knead into a smooth dough using your hands or a mixer with dough hooks.
2.
Knead the dough well on a floured work surface for around 10 min. If the dough is too moist add some more flour, if it is too dry add some more lukewarm water. Return the dough to the bowl, cover and leave in a warm place to rise for around 1 hour.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, grease four pizza trays and season the tomato passata with salt and ground black pepper.
4.
Re-knead the dough and split into 4 equal portions. Roll each portion out to fit the trays and place each piece on a tray creating a thick edge all the way round. Brush the pizza bases with the tomato passata and top with the tomatoes, salami and the cheese. Add the sardines, olives and capers, sprinkle with oregano, drizzle with olive oil and bake for 20-25 min.
5.
Remove from the oven and remove from the tray and serve garnished with the basil and grated Parmesan.