Vegetable Pizza

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Vegetable Pizza
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
1131
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie1,131 cal.(54 %)
Protein38.08 g(39 %)
Fat58.68 g(51 %)
Carbohydrates119.2 g(79 %)
Sugar added0 g(0 %)
Roughage6.06 g(20 %)
Vitamin A472.45 mg(59,056 %)
Vitamin D0.45 μg(2 %)
Vitamin E1.87 mg(16 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.56 mg(51 %)
Niacin7.97 mg(66 %)
Vitamin B₆0.29 mg(21 %)
Folate66.38 μg(22 %)
Pantothenic acid0.61 mg(10 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂0.86 μg(29 %)
Vitamin C41.79 mg(44 %)
Potassium1,345.61 mg(34 %)
Calcium721.69 mg(72 %)
Magnesium53.93 mg(18 %)
Iron6.34 mg(42 %)
Iodine4.26 μg(2 %)
Zinc2.56 mg(32 %)
Saturated fatty acids20.27 g
Cholesterol99.06 mg

Ingredients

for
1
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
How healthy are the main ingredients?
TomatoTomatoGoudaoreganoolive oilFennel bulb

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.