(Percentage of daily recommendation)
|Calorie||742 kcal||(35 %)|
|Protein||25.34 g||(26 %)|
|Fat||36.31 g||(31 %)|
|Carbohydrates||81.46 g||(54 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||1.3 g||(4 %)|
|Vitamin A||152.05 mg||(19,006 %)|
|Vitamin D||0.07 μg||(0 %)|
|Vitamin E||0.41 mg||(3 %)|
|Vitamin B₁||0.39 mg||(39 %)|
|Vitamin B₂||0.32 mg||(29 %)|
|Niacin||4.57 mg||(38 %)|
|Vitamin B₆||0.08 mg||(6 %)|
|Folate||25.65 μg||(9 %)|
|Pantothenic acid||0.2 mg||(3 %)|
|Biotin||2.48 μg||(6 %)|
|Vitamin B₁₂||0.18 μg||(6 %)|
|Vitamin C||9.45 mg||(10 %)|
|Potassium||481.17 mg||(12 %)|
|Calcium||411.88 mg||(41 %)|
|Magnesium||17.08 mg||(6 %)|
|Iron||4.34 mg||(29 %)|
|Zinc||0.6 mg||(8 %)|
|Saturated fatty acids||9.66 g|
For the dough: in a bowl, stir together the crumbled yeast, sugar and 175 ml (approximately 1/2 cup) of lukewarm water until smooth. Add the flour, 2 tablespoons of olive oil and 1 teaspoon of salt to taste, and knead into a smooth dough. Add more flour (to make less sticky) as needed. Cover and let sit in a warm place for about 30 minutes.
Preheat the oven to 200°C (approximately 400°F).
Rinse and slice the tomatoes. Drain and slice the mozzarella. Rinse and shake dry the basil, pluck off the leaves and purée finely with the pine nuts and the remaining oil. Season with salt and pepper.
Knead the dough on a floured work surface, divide into four portions and roll out each into thin circles. Place on baking sheet and top with the mozzarella, leaving a thin circle around the edge uncovered. Line with the tomato, sprinkle with Parmesan and drizzle with basil oil. Put it on a parchment paper-lined baking sheet.
Bake until golden brown, or for about 15-20 minutes. Remove from baking sheet and serve.