Pizza with Vegetables and Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,619 cal. | (172 %) | ||
| Protein | 171 g | (174 %) | ||
| Fat | 122 g | (105 %) | ||
| Carbohydrates | 450 g | (300 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 44.7 g | (149 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 32.2 mg | (268 %) | ||
| Vitamin K | 156 μg | (260 %) | ||
| Vitamin B₁ | 3.6 mg | (360 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 67.1 mg | (559 %) | ||
| Vitamin B₆ | 3.9 mg | (279 %) | ||
| Folate | 1,551 μg | (517 %) | ||
| Pantothenic acid | 12.9 mg | (215 %) | ||
| Biotin | 143.3 μg | (318 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 767 mg | (807 %) | ||
| Potassium | 5,732 mg | (143 %) | ||
| Calcium | 730 mg | (73 %) | ||
| Magnesium | 392 mg | (131 %) | ||
| Iron | 22.6 mg | (151 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 25.3 g | |||
| Uric acid | 1,044 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 78 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- ½ cube Yeast (21 grams)
- 1 Tbsp salt
- 1 Tbsp sugar
- 4 Tbsps olive oil
- 1 Tbsp olive oil (for the baking sheet)
- For the toppings
- 500 grams Tomatoes (canned)
- 2 garlic cloves
- salt
- freshly ground peppers
- 5 scallions
- 100 grams button Mushroom
- 2 Bell pepper (yellow and green)
- 400 grams Cherry tomatoes
- 80 grams black Olives
- 300 grams Mozzarella
- 250 grams ham (in slices)
- 1 tsp dried oregano
- olive oil
Preparation steps
For the dough: Place the dough ingredients in a bowl and cover with 200 ml (approximately 3/4 cup) water and knead into a smooth dough (preferably in a mixer with dough hooks). Cover and let rise about 45 minutes.
Preheat the oven to 200°C (approximately 400°F). Brush the baking sheet with 1-2 tablespoons of oil. Knead the dough again vigorously, roll out and place it on the baking sheet, and form an edge.
For the toppings: Crush the tomatoes in a bowl with a fork. Peel garlic, chop finely, mix into the tomatoes and season with salt and pepper. Trim and rinse the scallions and cut into rings. Wipe the mushrooms with paper towels and cut into slices. Rinse the peppers, cut in half, remove the seeds and ribs and chop. Rinse and halve the tomatoes. Cut the mozzarella into slices. Spread the crushed tomatoes on the dough, leaving 1 - 2 cm (approximately 1/3 - 2/3 inches) of the edges uncovered. Cover with the prepared vegetables. Arrange the olives and the slices of ham, top with the cheese and sprinkle with oregano. Drizzle with olive oil and bake until golden brown, about 40 minutes.
