Tomato Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,442 cal. | (116 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 98 g | (84 %) | ||
| Carbohydrates | 323 g | (215 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.5 g | (82 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 16.6 mg | (138 %) | ||
| Vitamin K | 72 μg | (120 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 26 mg | (217 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 1,075 μg | (358 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 73 μg | (162 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 2,533 mg | (63 %) | ||
| Calcium | 404 mg | (40 %) | ||
| Magnesium | 215 mg | (72 %) | ||
| Iron | 11.4 mg | (76 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 480 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 400 grams Pastry flour
- 1 Tbsp salt
- 4 Tbsps olive oil
- Pastry flour (for the work surface)
- For the topping
- 500 grams Tomatoes (red, green and yellow; such as Roma tomatoes, Sunny Gold, Yellow Pear)
- 100 grams Basil pesto (from a jar)
- salt
- freshly ground peppers
- Cress (such as Sakura Cress, for garnishing)
Preparation steps
For the dough: dissolve yeast in 200 ml (approximately 3/4 cup) of lukewarm water. Mix flour with salt in a bowl, make a well in the center and add yeast mixture and oil to the well. Quickly knead into a dough with your hands or a dough attachment of a hand mixer. Add more water or flour as needed. Knead dough on a floured surface vigorously and let rise, covered, for about 1 hour in a warm place.
Line baking sheet with parchment paper.
For the topping: rinse and pat dry tomatoes, remove stalks and cut tomatoes into slices.
Knead dough again vigorously, roll out to oval patties and arange on a baking sheet. Brush patties with 2-3 tablespoons of pesto, leaving about 3-4 cm margin free (approximately 1-1 1/2 inch) and top with tomato slices. Season with salt and pepper and brush with remaining pesto.
Bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown. Remove from the oven and garnish with rinsed and dried cress. Serve.
