Zucchini Pizza with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 126 cal. | (6 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 78.6 μg | (131 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the covering
- 2 Zucchini
- 180 grams Vine tomato
- 2 scoops Mozzarella (125 g)
- 150 grams button Mushroom
- 1 handful smoothness parsley
- 2 sprigs mint
- 2 sprigs rosemary
- 3 sprigs Basil
- 1 handful Arugula
- 300 milliliters happened Tomatoes
- salt
- peppers (from the mill)
Preparation steps
For the dough: Dissolve the yeast and 3 tablespoons of olive oil in 200 ml of lukewarm water. Knead with 1 teaspoon of salt, sugar and flour into a smooth dough. Cover and let rise for about 60 minutes.
For the covering: Rinse and clean the zucchini and tomatoes and cut into slices. Drain the mozzarella in a colander and cut into slices. Rinse the mushrooms and cut into slices. Rinse the herbs, shake dry and strip the leaves from the branches. Rinse the aragula and spin dry.
Preheat oven to 230°C (approximately 450°F). Oil and preheat 2 baking sheets. Roll out the dough on a floured surface to 4 equal, thin circles and place on the baking sheets. Coat the dough circles with tomato paste, sprinkle with the mozzarella and season with salt and pepper.
Drizzle with the remaining olive oil onto the tomato, zucchini and mushroom pizza. Cook in oven for about 20 minutes. Spread the herbs and arugula and serve hot.
