Vegetable Pizza
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,099 cal. | (52 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 129 g | (86 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 45.8 μg | (76 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 620 μg | (207 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 42.6 μg | (95 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 190 mg | (200 %) | ||
| Potassium | 1,797 mg | (45 %) | ||
| Calcium | 560 mg | (56 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the dough
- ½ cube Yeast (20 grams)
- 1 pinch sugar
- 300 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- For the topping
- salt
- Black pepper
- 1 yellow Bell pepper
- 1 Red onion
- 2 Beefsteak tomato
- 3 Tbsps tomato puree
- 100 grams grated Gouda
- 2 Tbsps olive oil
- fresh oregano
Preparation steps
Dissolve the yeast and sugar in about 125 ml (approximately 4 ounces) of lukewarm water. In a mixing bowl, combine the flour with the oil and salt, then add the dissolved yeast. Knead with the dough hook of an electric hand mixer into a smooth dough. Cover and let rise in a warm place for 45 minutes.
Rinse peppers, remove seeds and slice.
Peel the onion and cut into rings.
Rinse and slice the tomatoes.
Roll out the dough on a floured surface and place in a greased pizza pan.
Spread the tomato purée on the pizza, cover with the prepared vegetables, season with salt and pepper, sprinkle on cheese and drizzle with olive oil. Bake the pizza on the bottom rack of an oven at 225°C (fan: 200°C) (approximately 440°F) for about 15 minutes. Serve sprinkled with oregano.
