Vegetable Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,809 cal. | (86 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 197 g | (131 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 24.3 g | (81 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 21.1 mg | (176 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 47.4 mg | (395 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 774 μg | (258 %) | ||
| Pantothenic acid | 11.9 mg | (198 %) | ||
| Biotin | 100.3 μg | (223 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 5,089 mg | (127 %) | ||
| Calcium | 1,462 mg | (146 %) | ||
| Magnesium | 301 mg | (100 %) | ||
| Iron | 13.6 mg | (91 %) | ||
| Iodine | 142 μg | (71 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 25 g | |||
| Uric acid | 668 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 47 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (20 grams or approximately 1/2 ounce)
- 1 pinch sugar
- 400 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- For topping
- 500 grams tomato puree
- salt
- black peppers
- 1 tsp dried oregano
- 1 Eggplant
- 500 grams button Mushroom
- 200 grams Olives (black, pitted, sliced)
- 1 onion
- 400 grams Mozzarella
- 100 grams Shredded cheese
- 50 grams Parmesan (grated)
Preparation steps
For the dough, stir the yeast until smooth with 200 ml (approximately 3/4 cup) of lukewarm water and the sugar. Mix the flour with the oil and salt in a bowl, then add the dissolved yeast. Knead with the dough hook of an electric hand mixer to make a smooth dough. Cover and let rise in a warm place for 45 minutes.
For topping, rinse the eggplant and cut into small cubes, then salt lightly. Rub the mushrooms with a paper towel to clean and cut into slices. Peel the onion and cut into small cubes.
Cut the mozzarella into thin slices.
Divide the dough into 2 portions and roll out into rectangles on a floured surface. Place the dough rectangles on two greased baking sheets.
Spread the tomato puree on the pizza dough, leaving the outer edge free. Season with salt, pepper and oregano.
Top the pizzas with the prepared ingredients and distribute the mozzarella and remaining cheese on top. Drizzle with olive oil, then bake in the oven individually at 225°C (approximately 425°F), or together in a convection oven set to 200°C (approximately 400°F) for about 20-25 minutes. Remove from the oven, slice and serve.
