Tuna and Artichoke Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,117 cal. | (196 %) | ||
| Protein | 211 g | (215 %) | ||
| Fat | 173 g | (149 %) | ||
| Carbohydrates | 423 g | (282 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 70.4 g | (235 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 20.2 μg | (101 %) | ||
| Vitamin E | 17.5 mg | (146 %) | ||
| Vitamin K | 59 μg | (98 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 97.2 mg | (810 %) | ||
| Vitamin B₆ | 3.8 mg | (271 %) | ||
| Folate | 1,417 μg | (472 %) | ||
| Pantothenic acid | 9.8 mg | (163 %) | ||
| Biotin | 104.8 μg | (233 %) | ||
| Vitamin B₁₂ | 21.2 μg | (707 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 5,763 mg | (144 %) | ||
| Calcium | 1,904 mg | (190 %) | ||
| Magnesium | 560 mg | (187 %) | ||
| Iron | 20.4 mg | (136 %) | ||
| Iodine | 270 μg | (135 %) | ||
| Zinc | 16.7 mg | (209 %) | ||
| Saturated fatty acids | 60.6 g | |||
| Uric acid | 1,572 mg | |||
| Cholesterol | 425 mg | |||
| Complete sugar | 55 g |
Ingredients
Preparation steps
For the pizza base, combine all the ingredients in a bowl and cover with 200 ml water (approximately 3/4 cup). Knead to a smooth dough (preferably with dough hooks). Cover and leave to rise for about 45 minutes.
Preheat the oven to 200°C (approximately 400ºF) and brush the baking sheet with oil.
Knead the dough again vigorously. Roll out and place it on the sheet, forming an edge.
For the topping, mix the canned tomatoes with the oregano. Peel and finely chop the garlic and add to the tomatoes. Season with salt and cayenne pepper. Drain the tuna and artichokes. Break apart the tuna. Peel the onions and cut into wedges.
Spread the tomatoes evenly over the dough. Distribute the tuna, artichokes and onions. Shower with the cheese and season with pepper.
Bake in the oven for 30-40 minutes until golden brown.
Serve garnished with basil.
