Wholemeal Pizza with Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 54.9 μg | (92 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 930 μg | (310 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 54.6 μg | (121 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,065 mg | (27 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 15.5 mg | (103 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 cube Yeast (42 grams)
- 200 grams fine Spelt flour
- 40 grams Tomatoes (dried and preserved in oil)
- ½ bunch Arugula
- 1 large onion
- 1 Tbsp olive oil
- salt
- 1 tsp oregano
- 125 grams Mozzarella
- 1 tsp sunflower oil
- 1 tsp thyme
- 10 black Olives
- butter (for greasing)
Preparation steps
Dissolve the yeast in 130 ml (approximately ¾ cup) of lukewarm water. Put the whole-grain spelt flour in a large bowl and make a well in the center. Add in the yeast solution, oil, salt and thyme, and knead with the dough hook of the electric hand mixer to a smooth dough. Cover and let rise in a warm place for 45 minutes..
Cut the dried tomatoes into small cubes. Rinse the arugula, shake dry, trim the hard stems and pluck the small leaves. Peel the onion, cut in half and cut into thin half-rings.
Heat oil in a pan and saute the onion until translucent. Add in the diced tomatoes and season with salt and oregano. Remove from heat.
Drain the mozzarella and cut into slices.
Put the dough on a floured surface and knead again. Roll out the dough as per the size of pizza pan and press apart the rolled dough with wet hands until the bottom of pizza pan is covered. Make the edges.
Spead the onion, tomato, arugula and olives over the dough and top with the mozarella cheese slices.
Bake the pizza in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 20 minutes.
