Vegetable Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 509 mg | (51 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 20 grams Yeast
- 4 Tbsps olive oil
- salt
Preparation steps
Mix the flour with salt. Stir the yeast with 1/8 liter (approximately 1/2 cup) lukewarm water. Add the oil and yeast mixture to the flour and knead until smooth. Cover and set aside in a warm place to rise for 1 hour.
Rinse the tomatoes, remove the stems and cut into slices.
Rinse and trim the zucchini and cut diagonally into thin slices.
Peel the shallots and garlic, cut the shallots into thin rings and garlic into thin slices.
Roll out the pizza dough and a line a baking sheet with parchment paper. Lay the dough on the baking sheet and drizzle with olive oil. Distribute the tomatoes, zucchini, shallots and garlic uniformly over the dough. Season with salt and pepper and sprinkle with herbs. Drizzle with oil and top with cheese.
Bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes. Slice and serve while still hot.
