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
Table salt 2.5 g
Tomato sauce 0.5 l
Dried oregano 2.5 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)
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.