Shellfish Pizza

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Shellfish Pizza
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
760
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie760 kcal(36 %)
Protein36 g(37 %)
Fat26 g(22 %)
Carbohydrates94 g(63 %)
Sugar added1 g(4 %)
Roughage6.4 g(21 %)
Vitamin A0.4 mg(50 %)
Vitamin D8.2 μg(41 %)
Vitamin E4.6 mg(38 %)
Vitamin K20.3 μg(34 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.7 mg(89 %)
Vitamin B₆0.4 mg(29 %)
Folate125 μg(42 %)
Pantothenic acid1.7 mg(28 %)
Biotin16.8 μg(37 %)
Vitamin B₁₂9.6 μg(320 %)
Vitamin C48 mg(51 %)
Potassium1,084 mg(27 %)
Calcium318 mg(32 %)
Magnesium82 mg(27 %)
Iron6 mg(40 %)
Iodine186 μg(93 %)
Zinc4 mg(50 %)
Saturated fatty acids7.7 g
Uric acid190 mg
Cholesterol145 mg
Complete sugar10 g

Ingredients

for
4
For the dough
½ cube Yeast
1 pinch sugar
450 grams Pastry flour
4 Tbsps olive oil
1 tsp salt
For the topping
1 lg can peeled tomatoes
250 grams Mozzarella
400 grams mixed Shellfish (frozen)
salt
freshly ground peppers
60 grams Parmesan (freshly grated)
2 Tbsps olive oil
½ bunch scallions
How healthy are the main ingredients?
tomatoMozzarellaParmesanolive oilolive oilsugar

Preparation steps

1.

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.

2.

Roll out the dough into a pizza base on a floured baking sheet.

3.

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.

4.

Bake the pizza in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) for about 15 minutes.