Pizza Caprese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,477 cal. | (118 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 386 g | (257 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 25.3 g | (84 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 37 mg | (308 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 1,804 μg | (601 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 100.8 μg | (224 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 2,166 mg | (54 %) | ||
| Calcium | 596 mg | (60 %) | ||
| Magnesium | 203 mg | (68 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 228 μg | (114 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 725 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 13 g |
Ingredients
Preparation steps
Preheat the oven to 250°C (approximately 500°F) (convection).
Place the flour on a clean work surface, make a well in the center, crumble in the yeast, sprinkle with sugar, mix in some of the lukewarm water and let stand for 10 minutes.
Add the salt and remaining lukewarm water and knead until smooth. If the dough is too soft, add a little flour. If the dough is too stiff, add more lukewarm water. Cover the dough and let rise in a warm area for 1-2 hours.
On a lightly floured work surface, divide the dough in half and roll out with a rolling pin into 2 rounds.
Drain the mozzarella and cut into slices.
Place the pizza dough on 2 greased pizza pans and spread 4 tablespoons chopped tomatoes over the dough. Season with salt and pepper and sprinkle each pizza with 2 tablespoons olive oil. Top with the mozzarella and basil leaves.
Bake for 20-25 minutes.
