Pizza with Anchovies and Basil
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 245 μg | (82 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 894 mg | (22 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 10.1 mg | (67 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 15 grams fresh Yeast
- 250 grams Spelt flour
- 50 grams Semolina flour
- ½ tsp salt
- For the topping
- 600 grams Tomatoes
- 250 grams Mozzarella
- 200 grams Anchovy fillet (in oil)
- salt
- peppers
- Basil
Preparation steps
For the dough, crumble the yeast and dissolve in 50 ml (approximately ¼ cup) lukewarm water.
Mix the spelt whole wheat flour with the semolina and salt in a bowl. Make a well in the center of the flour and pour in the yeast. Sprinkle with flour and let rise for 15 minutes in a warm place.
Add 100-120 ml (approximately ½ cup) lukewarm water to the flour mixture and knead to a smooth dough. Shape the dough into a ball and cover with a damp cloth. Leave the dough to rise for 1 hour.
For the topping, carve the tomatoes crosswise and blanch in boiling water. Take out the tomatoes from water, peel, remove the seeds and cut pulp into cubes. Cut the mozzarella into thin slices.
Divide the dough into 4 portions and roll out each on a lightly floured surface to pizza base of about 20 cm (approximately 8 inches) in diameter.
Place the base on baking tray lined with baking paper. Top with the diced tomatoes, the anchovies and mozzarella slices.
Bake in preheated oven at 180°C (fan: 180°C, gas mark 3) (approximately 350°F) for 10-15 minutes.
Top with the basil leaves and season with salt and pepper.
