Tuna, Artichoke, Mushroom and Caper Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,120 cal. | (53 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 108 g | (72 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.1 g | (70 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 6.1 μg | (31 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 29.9 mg | (249 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 536 μg | (179 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 53 μg | (118 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,869 mg | (47 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 510 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 20 grams Yeast
- ⅛ l lukewarm water
- 4 Tbsps olive oil
- salt
- For the topping
- 1 can Tuna (in oil)
- 1 sm jar Artichoke hearts
- 1 large yellow onion
- 150 grams small button Mushroom
- 2 Tbsps Caper
- 300 grams Tomatoes
- 2 Tbsps olive oil
- 150 grams Mozzarella
- ½ bunch oregano
Preparation steps
For the dough: Place the flour in a bowl, make a well in the center, crumble in the yeast, dissolve in a little water then sprinkle with a little flour from the edges and let stand for 15 minutes. Add the remaining water, salt and oil and knead until smooth. Cover and let rise for 1 hour in a warm place.
For the topping: Cut an "X" in the base of the tomatoes, blanch in boiling salted water, rinse with cold water, peel and then cut into small cubes. Sauté in 1 tablespoon oil in a pot and season with salt and pepper. Slice the mozzarella. Drain the artichoke hearts and cut in half. Wipe the mushrooms with a clean towel, cut off any thick stems and finely slice. Peel the onion and cut into thin rings. Drain the tuna and flake with a fork.
Oil a pizza pan. Knead the dough, roll out and use to line the pizza pan, forming a slightly thicker edge. Preheat the oven to 250°C (approximately 500°F). Spread the tomato sauce over the dough. Top with artichoke hearts, tuna, mushrooms, onion rings and mozzarella then sprinkle with capers and drizzle with a little olive oil. Bake for about 15-20 minutes, until the cheese melts. Before serving, sprinkle with oregano leaves.
