Vegetable Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,279 cal. | (61 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 165 g | (110 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.9 g | (46 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 51 μg | (85 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 614 μg | (205 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 46.7 μg | (104 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 227 mg | (239 %) | ||
| Potassium | 1,449 mg | (36 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the dough
- ½ cube Yeast (20 grams)
- 1 pinch sugar
- 400 grams Pastry flour (plus moe for the work surface)
- 4 Tbsps olive oil
- 1 tsp salt
- For the topping
- 400 grams peeled Tomatoes
- salt
- black peppers
- 1 tsp dried oregano
- ½ yellow Bell pepper
- ½ green Bell pepper
- ½ red Bell pepper
- 1 onion
- 1 green Pepperoncini
- 1 green Pepperoncini
- 250 grams Mozzarella
- 4 Tbsps olive oil
Preparation steps
For the dough: Crumble the yeast into a bowl with almost 200 ml (approximately 3/4 cup) of lukewarm water and the sugar and stir until smooth. Place the flour, the oil and salt in the bowl of an electric mixer fitted with the dough hook and beat in the yeast mixture. Knead until the dough is smooth and elastic. Cover and let rise in a warm place for 45 minutes.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into strips.
Peel the onion and cut into rings.
Rinse, remove the seeds and cut the pepperoncini into rings.
Cut mozzarella into thin slices.
Preheat the oven to 225°C (approximately 425°F). Grease 2 baking sheets.
Divide the dough in halve, roll each halve out on a lightly floured surface to a thin round and place on the baking sheets.
Drain the tomatoes, mash with a fork, spread over the pizza leaving a border all around. Sprinkle the oregano over and season with salt and pepper.
Divide the bell peppers, onions, pepperoncini and mozzarella among the pizzas, finishing with the mozzarella. Drizzle with olive oil.and bake until the topping is hot, the cheese has melted and the crust is crisp, about 15 minutes.
