Tomato and Olive Pizza

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Tomato and Olive Pizza
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
21673
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie21,673 kcal(1,032 %)
Protein1,037.03 g(1,058 %)
Fat1,846.26 g(1,592 %)
Carbohydrates264.15 g(176 %)
Sugar added0 g(0 %)
Roughage3.55 g(12 %)
Vitamin A14,720.9 mg(1,840,113 %)
Vitamin D34.02 μg(170 %)
Vitamin E47.53 mg(396 %)
Vitamin B₁1.31 mg(131 %)
Vitamin B₂13.58 mg(1,235 %)
Niacin216.46 mg(1,804 %)
Vitamin B₆3.21 mg(229 %)
Folate555.24 μg(185 %)
Pantothenic acid23 mg(383 %)
Biotin6 μg(13 %)
Vitamin B₁₂85.05 μg(2,835 %)
Vitamin C21.43 mg(23 %)
Potassium7,913.45 mg(198 %)
Calcium59,324.5 mg(5,932 %)
Magnesium1,509.63 mg(503 %)
Iron40.41 mg(269 %)
Zinc142.09 mg(1,776 %)
Saturated fatty acids1,034.24 g
Cholesterol5,669.9 mg
Author of this recipe:

Ingredients

for
4
Ingredients
400 grams
200
grated Cheese (such as Emmentaler)
600 grams
200 grams
black Olives (pitted)
2 sprigs
1 teaspoon
dried Oregano
freshly ground Pepper
Basil (for garnish)

Preparation steps

1.

Roll out the puff pastry to about 5 mm thin and cut out 4 round pizza bases (diameter 24 cm) (approximately 10 inches) from it. Place the pizza bases on a baking sheet lined with parchment paper (or 2 baking sheets). 

2.

Sprinkle the pizza bases with the grated cheese leaving a small margin. Rinse and halve the cherry tomatoes. Place the cherry tomatoes over the pizza bases with the cut side up and sprinkle with olives. Rinse the rosemary, pat dry, pluck the needles and chop. Sprinkle the rosemary with oregano over the pizzas and season lightly with salt and pepper.

Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) until golden brown, about 20 minutes.

3.

Take out the pizzas from the oven and serve garnished with basil.