Vegetable Pizzetta

0
Average: 0 (0 votes)
(0 votes)
Vegetable Pizzetta
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
265
calories
Calories

Nutritional values

1 pizza contains
(Percentage of daily recommendation)
Calorie265 kcal(13 %)
Protein8.68 g(9 %)
Fat8.16 g(7 %)
Carbohydrates40.84 g(27 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A237.53 mg(29,691 %)
Vitamin D0 μg(0 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂0.17 mg(15 %)
Niacin0.54 mg(5 %)
Vitamin B₆0.1 mg(7 %)
Folate56.62 μg(19 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.51 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12.37 mg(13 %)
Potassium222.5 mg(6 %)
Calcium45.64 mg(5 %)
Magnesium25.65 mg(9 %)
Iron4.2 mg(28 %)
Iodine0.77 μg(0 %)
Zinc0.24 mg(3 %)
Saturated fatty acids1.18 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
8
For the bases
2 ¾ cups
1 teaspoon
1 teaspoon
cup
warm water
1 tablespoon
olive oil (plus extra for drizzling)
For the topping
7 ounces
3 tablespoons
1
Red onion (sliced)
1
zucchini (thinly sliced)
freshly ground Black pepper

Preparation steps

1.
For the base: mix together the flour, yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.
2.
Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
4.
Quickly knead the dough and divide into 8 pieces. Roll out each piece into a round and place on the baking tray.
5.
For the topping: put the spinach into a bowl and pour over boiling water. Remove the spinach and squeeze out as much moisture as possible.
6.
Heat 1 tbalespoon of oil in a pan and gently cook the onion until just softened.
7.
Brush the dough with the remaining oil and arrange the spinach, courgettes and onion rings on top. Season with salt and pepper and drizzle with a little olive oil.
8.
Bake for about 20 minutes until the base is cooked and the vegetables are tender. Garnish with basil.