Tomato, Anchovy, Ham and Pepper Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 43,905 cal. | (2,091 %) | ||
| Protein | 7,810.31 g | (7,970 %) | ||
| Fat | 1,312.78 g | (1,132 %) | ||
| Carbohydrates | 436.37 g | (291 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.09 g | (10 %) |
| Vitamin A | 4,635.2 mg | (579,400 %) | ||
| Vitamin D | 276.31 μg | (1,382 %) | ||
| Vitamin E | 66.7 mg | (556 %) | ||
| Vitamin B₁ | 161.83 mg | (16,183 %) | ||
| Vitamin B₂ | 79.78 mg | (7,253 %) | ||
| Niacin | 3,551.63 mg | (29,597 %) | ||
| Vitamin B₆ | 147.96 mg | (10,569 %) | ||
| Folate | 396.34 μg | (132 %) | ||
| Pantothenic acid | 363.01 mg | (6,050 %) | ||
| Biotin | 7.91 μg | (18 %) | ||
| Vitamin B₁₂ | 176.54 μg | (5,885 %) | ||
| Vitamin C | 22.66 mg | (24 %) | ||
| Potassium | 121,255 mg | (3,031 %) | ||
| Calcium | 1,711.79 mg | (171 %) | ||
| Magnesium | 7,642.23 mg | (2,547 %) | ||
| Iron | 294.71 mg | (1,965 %) | ||
| Iodine | 5.95 μg | (3 %) | ||
| Zinc | 629.68 mg | (7,871 %) | ||
| Saturated fatty acids | 173.38 g | |||
| Cholesterol | 21,779.4 mg |
Ingredients
- For the dough
- 250 grams Pastry flour
- ½ cube Yeast
- 75 milliliters lukewarm milk
- 1 pinch sugar
- salt
- For the topping
- 4 Tomatoes
- 2 onions
- 150 cooked ham
- 8 Anchovy fillet (in salt)
- 6 pickled Pepperoncini
- 3 Tbsps black Olives
- 1 tsp dried oregano
- 50 grams freshly grated Parmesan
Preparation steps
For the dough: Dissolve the crumbled yeast in a little milk then mix with 2 tablespoons flour and 1 pinch of sugar. Cover and let stand for 30 minutes in a warm place. Add the flour, a pinch of salt and the remaining milk and mix until smooth. Cover and let rise for at least 1 hour in a warm place, until the dough has doubled in bulk.
Meanwhile, for the topping: Rinse the tomatoes and thinly slice.
Peel the onion, cut in half lengthwise and then thinly slice.
Cut the ham into strips.
Pat the anchovies dry.
Knead the dough on a floured work surface, cut in half, roll into 2 thin pizza bases and place on an oiled baking sheet. Top with the tomatoes, onions and ham then sprinkle with anchovies, olives, peppers, Parmesan cheese and oregano. Bake in a preheated oven (250°C) (approximately 500°F) for 15-20 minutes.
