Vegetable Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,729 cal. | (178 %) | ||
| Protein | 183 g | (187 %) | ||
| Fat | 135 g | (116 %) | ||
| Carbohydrates | 433 g | (289 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 118 g | (393 %) |
| Vitamin A | 8.7 mg | (1,088 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 27.1 mg | (226 %) | ||
| Vitamin K | 483.1 μg | (805 %) | ||
| Vitamin B₁ | 6.4 mg | (640 %) | ||
| Vitamin B₂ | 5.8 mg | (527 %) | ||
| Niacin | 91 mg | (758 %) | ||
| Vitamin B₆ | 7.7 mg | (550 %) | ||
| Folate | 2,473 μg | (824 %) | ||
| Pantothenic acid | 28.1 mg | (468 %) | ||
| Biotin | 239.5 μg | (532 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 891 mg | (938 %) | ||
| Potassium | 10,702 mg | (268 %) | ||
| Calcium | 1,779 mg | (178 %) | ||
| Magnesium | 1,154 mg | (385 %) | ||
| Iron | 44.6 mg | (297 %) | ||
| Iodine | 174 μg | (87 %) | ||
| Zinc | 32.3 mg | (404 %) | ||
| Saturated fatty acids | 58.2 g | |||
| Uric acid | 1,662 mg | |||
| Cholesterol | 632 mg | |||
| Complete sugar | 120 g |
Ingredients
- For the topping
- 1 can Tomatoes
- 70 grams Tomato paste
- 1 bunch scallions
- 3 Tbsps olive oil
- 2 small Zucchini
- 4 carrots
- 2 red onions
- 2 small Romanesco broccoli
- 3 packets Mozzarella
- fresh thyme
- 1 bunch Basil
Preparation steps
For the pizza base, combine 100 grams of flour (approximately 3 ounces) with the crumbled yeast and the lukewarm milk and knead together. Leave to rise at room temperature for 30 minutes.
Melt the butter and mix with the beaten eggs and a pinch of salt. Mix into the dough with the rest of the flour and knead well. Cover with a cloth and leave to rise for about 30 minutes, until the volume has doubled.
Knead the dough again.
For the topping, rinse the scallions, cut into rings and fry in some oil. Pour in the canned tomatoes and tomato paste and simmer for 15 minutes.
Trim and rinse the squash and carrots and cut into thin slices. Divide the romanesco into florets. Peel the onions and separate into rings.
Blanch the romanesco in salted water for 3 minutes. Remove, rinse with cold water and drain well.
Place the dough on a floured surface and roll out. Transfer to a greased baking sheet.
Spread the tomato sauce over the base and top with the vegetables. Pluck the thyme leaves from the stems and shower over the pizza along with the basil. Cut the mozzarella into slices and distribute it evenly.
Bake the pizza at 220ºC (approximately 425ºF) for about 40 minutes.
Serve immediately.
