Vegetable Pizza with Artichokes, Tomatoes and Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 945 cal. | (45 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.5 g | (65 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 515 μg | (172 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 38.9 μg | (86 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,239 mg | (31 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 20 grams Yeast (1/2 cube)
- ⅛ l lukewarm water
- 4 Tbsps olive oil
- salt
- For the tomato sauce
- 1 finely chopped onion
- 2 chopped garlic cloves
- 3 Tbsps olive oil
- 1 sm can peeled Tomatoes
- 1 tsp oregano
- salt (pepper)
- For the topping
- ¼ Zucchini
- 1 sm jar Artichoke hearts
- 2 Tomatoes
- 150 grams Mozzarella
- 2 Tbsps black Olives
Preparation steps
For the dough: sift flour into a bowl, make a well in the center and add crumbled yeast mixed with a little water. Dust with a little flour and let rest for 15 minutes, covered. Combine remaining water with salt and oil and add to flour mixture, knead into a smooth dough. Let rise, covered, for about 1 hour in a warm place.
For the tomato sauce: peel onion and garlic and chop finely. Heat oil in a pan and saute onion with garlic, tomatoes and spices for about 30 minutes on low heat.
For the topping: rinse and slice zucchini.
Drain artichoke hearts, halve.
Cut mozzarella into slices.
Rinse and slice tomatoes.
Oil pizza pan lightly. Knead dough again, roll out and line pizza pan with it, making edges lightly thicker than the rest of pizza circle. Spread tomato sauce over dough. Arrange vegetables, olives and mozzarella on top and drizzle with a little olive oil. Bake in preheated oven at 250°C (approximately 475°F) for about 12-15 minutes or until crust is browned and cheese melts. Remove from oven and serve.
