Shellfish Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 776 cal. | (37 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 8.2 μg | (41 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 335 μg | (112 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,189 mg | (30 %) | ||
| Calcium | 323 mg | (32 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 186 μg | (93 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- ½ cube Yeast
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
Preparation steps
For the dough, crumble the yeast into a bowl and stir until smooth with 200 ml (approximately 1 cup) of lukewarm water and the sugar. Add the flour, olive oil and salt to the yeast, and knead to a smooth dough. Cover the dough and let rise in a warm place for about 1 hour.
Roll out the dough into a pizza base on a floured baking sheet.
Drain the tomatoes, mash with a fork and spread on the pizza base, leaving small margins. Season with salt and pepper and spread the thawed shellfish over the pizza base. Cut the mozzarella into thin slices and spread over the pizza. Rinse the scallions, trim and cut into rings. Spread the scallions over the pizza, sprinkle with Parmesan and drizzle with olive oil.
Bake the pizza in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) for about 15 minutes.
