Vegetable Deep Dish Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 30.87 g | (32 %) | ||
| Fat | 12.86 g | (11 %) | ||
| Carbohydrates | 105.86 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.71 g | (46 %) |
| Vitamin A | 230.01 mg | (28,751 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.53 mg | (13 %) | ||
| Vitamin B₁ | 1.44 mg | (144 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 12.39 mg | (103 %) | ||
| Vitamin B₆ | 0.61 mg | (44 %) | ||
| Folate | 256.86 μg | (86 %) | ||
| Pantothenic acid | 1.78 mg | (30 %) | ||
| Biotin | 10.68 μg | (24 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 52.69 mg | (55 %) | ||
| Potassium | 1,025.84 mg | (26 %) | ||
| Calcium | 323.68 mg | (32 %) | ||
| Magnesium | 135.03 mg | (45 %) | ||
| Iron | 5.65 mg | (38 %) | ||
| Zinc | 2.98 mg | (37 %) | ||
| Saturated fatty acids | 6.54 g | |||
| Cholesterol | 30.37 mg |
Ingredients
- Ingredients
- 30 grams fresh Yeast
- 150 milliliters lukewarm water
- 300 grams Whole wheat flour
- 200 grams Pastry flour
- 1 tsp salt
- Pastry flour (for the work surface)
- Extra virgin olive oil
- 200 grams button Mushroom
- 6 fresh ripe large Tomatoes
- 1 Broccoli
- 3 scoops Mozzarella
- salt
- freshly ground peppers
- 1 fresh Basil
Preparation steps
Mix the two flours. Dissolve the yeast in some lukewarm water, add 2-3 tablespoons of flour and stir to make a smooth dough. Cover with a cloth and let rise in a warm place for 30 minutes. Sift the remaining flour onto the work surface and mix with the dough. Lightly salt and knead vigorously. Form into a solid, but still soft dough. Knead the dough for 10 minutes, so that it becomes elastic. Gradually add lukewarm water to it. Divide the dough into 4 equal pieces, dust them with flour and leave, covered, in a warm place for 45 hours.
Clean the mushrooms and dice into small cubes. Rinse the broccoli, separate the broccoli florets and blanch for 3 minutes in salted water. Drain. Rinse the tomatoes and cut into slices. Cut the mozzarella into slices.
Roll out the pizza dough with a rolling pin onto a floured surface into 5mm (approximately 1/5 inch) thick patties. Brush 4 round pizza pans with oil and put in the patties. Brush each pizza dough with 1 tablespoon oil. Cover with the tomatoes and then with the broccoli. Add on the mushrooms. Distribute the mozzarella on top of the vegetables. Season with salt and pepper. Bake in a preheated oven at a very high heat (250°C, approximately 500°F) for 15-20 minutes. Garnish with some basil, and serve hot.
