Tomato-Herb Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,711 cal. | (129 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 366 g | (244 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 22.8 g | (76 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 68.3 μg | (114 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 30 mg | (250 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 1,023 μg | (341 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 81.6 μg | (181 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 2,394 mg | (60 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 504 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the dough
- 20 grams Yeast
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- For the topping
- 1 can peeled Tomatoes
- 250 grams Mozzarella
- 4 Tbsps olive oil
- 4 sprigs rosemary
- 1 tsp oregano
- 1 tsp Basil
- 1 dried red chili pepper
- Pastry flour (for the desktop)
Preparation steps
For the dough: Dissolve the yeast and the sugar in 200 ml (approximately 7 ounces) of lukewarm water. Add the flour, olive oil and salt, and knead everything into a smooth dough. Cover and let rise for 1 hour in a warm place. Divide the dough into four pieces.
Roll out each piece of dough on a lightly floured surface, put into pizza pans or on a sheet tray, forming a small crust around the edges.
For the topping: Drain the tomatoes, mash with a fork, and then spread on the pizzas. Cut the mozzarella into thin slices and spread over the tomato. Season each pizza with salt and pepper and sprinkle with herbs.
Strip the rosemary off the stem, then sprinkle half of the rosemary over the pizzas. Crumble the chile pepper and sprinkle over the pizzas. Drizzle with olive oil and bake in the oven at 225°C (approximately 435°F) for 15 minutes. Remove from the oven and serve sprinkled with the remaining rosemary.
