Vegetable Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,131 cal. | (54 %) | ||
| Protein | 38.08 g | (39 %) | ||
| Fat | 58.68 g | (51 %) | ||
| Carbohydrates | 119.2 g | (79 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.06 g | (20 %) |
| Vitamin A | 472.45 mg | (59,056 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 1.87 mg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 7.97 mg | (66 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 66.38 μg | (22 %) | ||
| Pantothenic acid | 0.61 mg | (10 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.86 μg | (29 %) | ||
| Vitamin C | 41.79 mg | (44 %) | ||
| Potassium | 1,345.61 mg | (34 %) | ||
| Calcium | 721.69 mg | (72 %) | ||
| Magnesium | 53.93 mg | (18 %) | ||
| Iron | 6.34 mg | (42 %) | ||
| Iodine | 4.26 μg | (2 %) | ||
| Zinc | 2.56 mg | (32 %) | ||
| Saturated fatty acids | 20.27 g | |||
| Cholesterol | 99.06 mg |
Ingredients
- For the dough
- 200 grams Quark
- 4 Tbsps milk
- 125 milliliters olive oil
- 500 grams Pastry flour
- 2 tsps Baking powder
- For covering
- 300 grams button Mushroom
- 500 grams Tomatoes
- 1 Fennel bulb
- 1 yellow onion
- 3 Tbsps butter
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 1 tsp paprika
- 350 grams pureed Tomatoes (store bought)
- 2 tsps dried oregano
- 200 grams aged Gouda (grated)
- Also
- vegetable oil (for the baking tray)
- oregano
Preparation steps
For the dough, mix yogurt in a bowl with milk, oil and salt. Add flour and baking powder and knead to a smooth dough. Cover bowl and let rest in the refrigerator for 30 minutes.
Trim mushrooms and cut into thin slices. Rinse tomatoes, trim and cut into thin slices. Rinse fennel, trim and cut lengthwise into thin slices. Peel onion and cut into rings.
Heat butter in a large saucepan, add fennel and onion and sauté about 4 minutes. Then add mushrooms, mix and cook for a few more minutes, Season with lemon juice, salt, pepper and paprika.
Brush a baking sheet with oil. Roll out dough onto the greased baking sheet and press until bottom is covered and an edge is formed. Brush edge with beaten egg yolk. Prick dough with a fork several times and evenly distribute tomato puree, tomatoes and fennel-onion mixture over it. Season with salt, pepper and dried oregano.
Bake pizza in a preheated 220°C (approximately 425°F) oven for about 25 minutes. Then sprinkle cheese on pizza and bake in the oven for 5-8 minutes. Serve immediately garnished with oregano leaves.
