Tomato Pizzas with Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 803 cal. | (38 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 325 μg | (108 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 28.8 μg | (64 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 350 grams Pastry flour
- ½ cube Yeast (21 grams)
- 1 tsp salt
- 4 Tbsps olive oil
- For the topping
- 8 Tomatoes
- 4 Tbsps olive oil
- 4 Tbsps Tomato paste
- salt
- freshly ground peppers
- 400 grams Mozzarella
- vegetable oil (for brushing)
- 180 grams black Olives
- 60 grams Anchovy fillet
- 2 handfuls fresh Basil
Preparation steps
For the dough: sift flour into a bowl, make a well in the center. Combine yeast with about 175 ml of lukewarm water (approximately 2/3 cup) and pour into the well. Sprinkle with flour, cover and let rise for about 15 minutes. Add salt and oil and knead to a smooth dough. Cover and let rise for another 45 minutes.
For the topping: blanch tomatoes in hot water, rinse in cold water and peel. Quarter, remove seeds and and dice into small cubes. Mix with oil and tomato paste and season with salt and pepper. Drain mozzarella and cut into 1 cm (approximately 1/2 inch) slices.
Grease pizza pans. Knead dough and divide into four parts, roll out into four circles, making edges slightly thicker.
Spread tomato mixture on pizza dough. Spread olives, anchovies and mozzarella on top and drizzle with olive oil. Season with freshly ground pepper and bake in preheated oven at 220°C (approximately 425°F) for about 25 minutes. Rinse and shake dry basil, chop finely. Remove pizzas from the oven and sprinkle with basil. Serve.
