Tuna Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 931 cal. | (44 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 326 mg | (33 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 15 grams fresh Yeast
- 400 grams Pastry flour
- 1 tsp salt
Preparation steps
For the dough, crumble the yeast and dissolve in 50 ml lukewarm water (approximately 1/4 cup). Combine the flour with the salt and make a well in the center. Pour the yeast into the well and dust with flour. Cover and let rise for 15 minutes in a warm place.
Subsequently, add about 100-150 ml of lukewarm water (approximately 1/2 - 3/4 cups) and knead into a smooth dough. Form a ball, cover and let rise for 1 hour.
Preheat the oven to 220°C (approximately 425ºF). Brush the pizza pans with oil.
Meanwhile, for the topping, peel and dice the onions. Heat the olive oil in a pan and fry the onions until golden brown. Allow to cool. Drain the tuna well and break apart.
Knead the dough again vigorously, adding more flour if necessary. Divide the dough into four pieces and roll out on a lightly floured surface into thin pizzas. Press into the pizza pans.
Spread a layer of chunky tomato on the pizza bases, leaving a border of about 1 cm free (approximately 1/2 inch).
Season with salt and pepper and shower the cheese over the top. Distribute the onions and tuna and drizzle with a little olive oil.
Bake for 20-25 minutes. Serve garnished with parsley.
