Tomato Pizza
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1314
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,314 cal. | (63 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 195 g | (130 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 880 μg | (293 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 51.6 μg | (115 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,259 mg | (31 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Pastry flour
- 1 tsp salt
- 20 grams fresh Yeast (1/2 cube)
- 4 Tbsps olive oil
- 2 peeled Tomatoes (canned)
- 2 garlic cloves
- 3 sprigs fresh rosemary
- freshly ground, black peppers
Preparation steps
1.
Mix flour with salt. Stir yeast with 125 ml (approximately 1/2 cup) lukewarm water until smooth. Add to flour with 2 tablespoons oil and knead with the dough hook of a hand mixture. Cover the dough in the bowl and let rise for about 30 minutes in a warm place.
2.
Dice the tomatoes. Peel the garlic and chop finely. Pluck rosemary leaves and finely chop. Mix tomatoes with garlic and rosemary and season with salt and pepper.
3.
Knead dough well and roll out on a little flour into a round, thin shape, making the edges a bit thicker. Place on a greased baking sheet, spread with the tomato mixture and drizzle with the remaining oil.
4.
Bake pizza in a preheated oven at 220°C (approximately 425°F) convection for about 12 minutes. Slice and serve.
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