(Percentage of daily recommendation)
|Calorie||306 kcal||(15 %)|
|Protein||17 g||(17 %)|
|Fat||8 g||(7 %)|
|Carbohydrates||40 g||(27 %)|
|Sugar added||0 g||(0 %)|
|Roughage||4.5 g||(15 %)|
|Vitamin A||0.4 mg||(50 %)|
|Vitamin D||0.9 μg||(5 %)|
|Vitamin E||4 mg||(33 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||5.2 mg||(43 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||89 μg||(30 %)|
|Pantothenic acid||0.9 mg||(15 %)|
|Biotin||8.4 μg||(19 %)|
|Vitamin B₁₂||1.7 μg||(57 %)|
|Vitamin C||25 mg||(26 %)|
|Potassium||550 mg||(14 %)|
|Calcium||192 mg||(19 %)|
|Magnesium||61 mg||(20 %)|
|Iron||3.1 mg||(21 %)|
|Iodine||26 μg||(13 %)|
|Zinc||2.7 mg||(34 %)|
|Saturated fatty acids||4.3 g|
|Uric acid||105 mg|
Thaw frozen seafood according to package instructions.
Mix flour and 1/2 teaspoon salt in a bowl and make a well in the center. Crumble in yeast .
Pour 250 ml (approximately 1 cup) lukewarm water over flour and knead with dough hook of a hand mixer to a smooth dough. Cover dough and let rise about 30 minutes in a warm place.
Meanwhile, rinse orange in hot water, wipe dry and finely grate zest. Peel the garlic and chop finely.
Add crushed tomatoes, tomato paste, orange zest and garlic and stir to combine. Season with salt, pepper and chili powder to taste.
Trim, rinse and cut fennel into small cubes.
Drain the oil-packed tomatoes and cut into strips.
Drain the mozzarella and cut into slices.
Rinse thawed seafood in cold water, drain and pat dry.
Divide dough on a floured work surface into 8 portions and roll out each portion into a round, about 12 cm (approximately 5 inches) in diameter.
Place 4 rounds on a parchment-lined baking sheet.
Spread dough with tomato mixture and top with seafood, fennel and tomato strips. Top with mozzarella slices and bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 450 F) for 15-20 minutes.
Remove pizzas with parchment from baking sheet. Repeat with remaining dough and toppings to make 4 more pizzas.