Vegan pizza

45 min
Type of dish: Pizzas
Cuisine type: Vegan cuisine
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pizza dough 1.0 kg
Frozen chopped artichoke 0.375 kg
Courgette 0.3 kg
Red pepper 0.15 kg
Aubergine 0.3 kg
Aceituna kalamata entera 0.15 kg
Cherry tomato 0.15 kg
Sun dried tomato 50.0 g
Table salt 2.5 g
Semolina flour 0.1 kg
Tomato sauce 0.5 l
Dried oregano 2.5 g
See Recipe
Lagun flour (W 350 - 380) 0.278 kg
Txuri flour (R) 0.278 kg
Water 0.278 l
Sunflower oil 0.2º 0.046 l
Sourdough 0.026 kg
Table salt 5.556 g
Fresh yeast 22.222 g
See Recipe
Onion 0.167 kg
Garlic 0.267 ud
Green bell pepper 0.1 kg
Diced tomato 0.667 kg
Sunflower oil 0.2º 0.017 l
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
897.01
kcal
Carbohydrates
145.08
g
Proteins
23.04
g
Lipids
23.18
g
Fiber 16.38 g
Saturates 2.73 g
Monounsaturated fatty acids 3.67 g
Polyunsaturated fatty acids 8.66 g
Cholesterol 0.06 mg
Calcium 191.89 mg
Iron 6.02 mg
Zinc 2.02 mg
Vitamin A 90.2 ug
Vitamin C 83.88 g
Folic acid 209.94 ug
Salt (Sodium) 695.57 mg
Sugars 15.14 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.