Tomato and Tuna Pizza
Because the topping does not require cheese and is not baked with the pizza, it makes the pizza particularly low-fat and at the same time nice and juicy. Tuna and olives bring valuable unsaturated fatty acids to the baking tray, which are good for the heart and blood vessels.
The fast pizza also tastes very good lukewarm or cold and is therefore ideal for party buffets. A mixed salad with low-fat dressing provides additional vitamins and fibre.
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 47.5 μg | (79 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 14 ozs fresh pizza dough mix (packaged; refrigerated)
- ½ cup Quick tomato sauce
- 4 large Tomatoes (500 grams)
- salt
- peppers
- 2 tsps dried oregano
- 5 ozs canned Tuna
- 12 black olives (pitted)
- ½ bunch Basil
- ½ lemon
Preparation steps
Spread pizza dough on a baking sheet and brush with the tomato sauce. (Optionally, line baking sheet with parchment paper)
Rinse tomatoes and cut out the stem. Cut tomatoes into wedges and then slice into thin slices.
Spread tomato slices evenly over the dough. Season with salt, pepper and oregano. Place pizza in a preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F). Bake on the 2nd shelf from the bottom for 10 minutes.
While the pizza is cooking, drain the tuna in a sieve, place in a bowl and flake finely with a fork.
Cut the black olives into thin rings.
Rinse the basil and shake or pat dry. Chop leaves finely. Squeeze half a lemon.
Take the pizza out of the oven. Combine the olives, tuna and basil. Season with lemon juice, salt and pepper and spread on the pizza. Cut pizza into 6 pieces and serve immediately.