Vegetable Pizzas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 746 cal. | (36 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 54.9 μg | (92 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 326 μg | (109 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the pizza bases
- ½ cube Yeast (21 grams)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- vegetable oil (for greasing)
- For the topping
- ½ Eggplant
- salt
- 1 Zucchini
- 1 red Bell pepper
- 150 grams Cherry tomatoes
- 400 grams crushed Tomatoes (canned)
- freshly ground peppers
- 1 tsp dried Basil
- 250 grams Mozzarella
- 2 Tbsps olive oil
- 1 handful Arugula
Preparation steps
For the pizza bases, crumble the yeast into a bowl and mix in the sugar and 200 ml of lukewarm water (approximately 1 cup) until smooth. Add the flour, the olive oil and the salt and knead into a smooth dough. Cover and leave to rest for about 1 hour in a warm place.
Preheat the oven to 220°C (approximately 425ºF) and grease the baking sheets.
Divide the dough into 4 ball shapes and roll out on a floured surface into pizza bases of about 22 cm in diameter (approximately 8 1/2 inches).
For the topping, rinse and trim the eggplant and cut into thin slices. Cover with salt and water and leave for about 10 minutes to infuse. Then pat dry.
Rinse, trim and slice the zucchini. Rinse and halve the bell pepper, remove the seeds and ribs and then dice. Rinse and halve the tomatoes.
Season the canned tomatoes with salt, pepper and oregano and spread onto the pizza bases. Cut the mozzarella into slices and distribute over the pizzas. Then distribute the vegetables on top and drizzle with olive oil.
Slide the pizzas carefully onto the hot baking sheets and bake for 10-15 minutes.
Rinse the arugula, shake dry, chop coarsely shower over the cooked pizza before serving.
