Vegetable Pizza with Zucchini, Peppers and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,083 cal. | (52 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 129 g | (86 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 56.5 μg | (94 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 570 μg | (190 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 38.6 μg | (86 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 1,448 mg | (36 %) | ||
| Calcium | 540 mg | (54 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 14 g |
Ingredients
- For preparation and garnish
- Fat (for baking sheets)
- 75 grams freshly grated Parmesan
- 75 grams freshly grated Gouda
- For the dough
- 1 cube fresh Yeast
- 600 grams Pastry flour
- 1 tsp salt
- 1 pinch sugar
- 3 Tbsps olive oil
- Pastry flour (for the work surface)
- For covering
- 4 medium sized Zucchini
- 2 yellow Bell pepper
- 2 large, red onions
- 100 grams green, pitted Olives (at will)
- 6 sprigs thyme
- For the tomato sauce
- 2 garlic cloves
- 400 grams diced Tomatoes (from a can)
- 5 Tbsps olive oil (for frying and drizzling)
- 1 tsp dried oregano
Preparation steps
For the dough: Mix yeast with 300 ml (approximately 1 1/4 cup) of warm water. Combine flour with salt and sugar in a bowl, make a well in the center and pour in the yeast and oil. Mix all ingredients to a smooth dough either by hand or with the dough hook of an electric hand mixer. If dough is too moist, add extra flour; if dough is too dry, add some lukewarm water. Place on floured work surface and vigorously knead for about 10 minutes and then allow to stand for about 1 hour in a warm place.
For covering: Meanwhile rinse and trim zucchini and cut or slice into thin slices.
Rinse bell peppers, cut in half, remove seeds and cut into small cubes. Peel onions and cut into narrow columns. Drain olives and cut into slices.
Rinse thyme, shake dry and pluck leaves from the stems.
For the tomato sauce: Peel the garlic, chop finely and sweat in a pan in 1 tablespoon hot olive oil. Add tomatoes, season salt and pepper, sprinkle with oregano and simmer over medium heat for about 5 minutes. Remove from heat and let cool.
Preheat oven to 200°C (approximately 400°F).
Knead dough again and divide into 4 equal portions. Roll out into size of pizza pans. Line greased pans with dough. Form an edge around pans a little thicker. Spread tomato sauce over dough, arrange zucchini slices in a circle and sprinkle with diced peppers and onion columns. Sprinkle cheese on top, season with salt, pepper and thyme, drizzle with a little olive oil and bake in preheated oven for 20-25 minutes.
About 5 minutes before end of baking time, sprinkle olive slices on pizzas and let warm. Take finished pizza from the oven, cut into pieces and serve.
