Vegan pizza

45 min
Suitable for vegans
Type of dish: Pizzas, patty
Cuisine type: Vegan cuisine
Conservation technique: Refrigeration
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Pizza dough 1.25 kg
Frozen chopped artichoke 0.375 kg
Courgette 0.3 kg
Red pepper 0.15 kg
Aubergine 0.3 kg
Cherry tomato 0.15 kg
Green pitted olives 0.15 kg
Sun dried tomato 125.0 g
Table salt 2.5 g
Semolina flour 0.1 kg
Diced tomato 0.25 kg
Extra virgin olive oil 0.05 l
Dried oregano 2.5 g
See Recipe
Strong flour 0.347 kg
Plain flour 0.347 kg
Water 0.347 l
Sunflower oil 0.058 l
Sourdough 0.032 kg
Table salt 6.944 g
Yeast 27.778 g
Elaboration
  • Make a pizza dough.
  • Soak the dried tomatoes.
  • Wash and chop the red pepper into thin strips.
  • Wash the courgette and the aubergine and chop them into fine quarters.
  • Grate the tomato or use grated tomato.
  • Wash and halve the cherry tomatoes.

For the topping:

  • Steam the artichokes for 6 to 8 minutes.
  • Sauté the aubergine, the courgette and the artichokes with a little oil. Save for later.

To make the pizza:

  • Roll the dough with a rolling pin and with semolina grain until the desired size is reached.
  • Spread the tomato sauce on the base and place the ingredients on top.
  • Introduce the pizza into the oven at 290 ºC for 4 to 5 minutes.
  • Sprinkle with oregano right before serving.

 

Nutritional information (1 portion)
Energy
1071.44
kcal
Carbohydrates
166.39
g
Proteins
26.2
g
Lipids
31.45
g
Fiber 17.33 g
Saturates 4.34 g
Monounsaturated fatty acids 12.44 g
Polyunsaturated fatty acids 9.93 g
Cholesterol 0.06 mg
Calcium 129.43 mg
Iron 6.59 mg
Zinc 2.52 mg
Vitamin A 80.72 ug
Vitamin C 45.17 g
Folic acid 178.52 ug
Salt (Sodium) 1969.8 mg
Sugars 12.27 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.