Roasted Red Pepper Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 247 μg | (82 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 12 grams fresh Yeast
- 150 grams Pastry flour
- 1 pinch sugar
- salt
- 40 grams Semolina
- 3 Bell pepper
- olive oil
- 200 grams black Olives (pitted)
- 350 grams Mozzarella
- dried oregano
- salt
- freshly ground peppers
Preparation steps
Dissolve yeast in 150 ml (approximately 2/3 cup) lukewarm water. Knead yeast mixture with flour, sugar, 1 teaspoon salt and semolina to form a soft dough. Cover and let rise in a warm place for about 2 hours.
Preheat the broiler in the oven.
Rinse peppers, cut in half, remove seeds and ribs. Place, skin side up, on a baking sheet lined with parchment paper. Cook under the broiler for about 10 minutes, until the skin begins to blacken. Remove from oven, cover with a damp cloth and let cool. Then cut into strips.
Preheat the oven to 240°C (approximately 465°F).
Knead the dough on a floured surface, add more flour as needed and divide into 4 portions. Roll each portion into a large, thin pancake. Place dough onto baking sheets lined with parchment paper and bake for 1-2 minutes. Remove from oven and stack dough to create two layered discs.
Reduce oven temperature to 200°C (approximately 400°F).
Drizzle each with olive oil. Top with peppers, olives and mozzarella. Season with oregano, salt and pepper. Bake for 5-10 minutes more, until crispy. Remove from oven and serve hot.
