Vegetable Pizza
Vegetable Pizza - The crispy flatbread is colorful and generally popular.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 303 mg | (8 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 27 mg |
Ingredients
- Ingredients
- 15 grams fresh Yeast
- 1 pinch sugar
- 300 grams Pastry flour (and some flour on the work surface)
- 1 tsp salt
- 2 Tbsps olive oil
- 300 grams Cherry tomatoes
- 2 yellow Bell pepper
- 200 grams Mozzarella
- 100 grams grated Emmentaler cheese
- 3 stalks Basil
Preparation steps
Crumble yeast and dissolve with 3 tablespoons warm water and sugar. Mix flour in a bowl with salt, form well in center, pour yeast mixture into well, dust with flour, cover and let sit in warm place for 15 minutes.
Then add about 100 ml (approximately 1/3 cup) lukewarm water to flour mixture and knead to form smooth dough. Shape dough into ball and allow to stand in warm place for about 1 hour.
Knead dough again vigorously while adding olive oil. Divide dough into 4 parts and roll each part out on lightly floured surface to form 4 round pizza crusts. Place pizza crusts on 2 sheets of baking paper (leaving space between each crust) and let rest for 15 minutes.
Meanwhile rinse, drain and halve tomatoes. Rinse, halve, seed and quarter yellow peppers and cut into thin strips. Slice mozzarella.
Distribute mozzarella on pizza crusts, leaving a small gap around edge. Top each pizza with tomato and yellow pepper and sprinkle with Emmental.
Bake each pizza on sheet of baking paper on heated plate in preheated oven at 240°C (approximately 460°F) for approx 10 minutes.
Meanwhile rinse basil, shake dry and cut into strips. Garnish pizzas with basil and serve immediately.
