Vegan pizza
45 min
Suitable for vegans
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Pizza dough
1.25 kg
Frozen chopped artichoke
0.375 kg
Courgette
0.3 kg
Red pepper
0.15 kg
Small 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
Strong flour
0.313 kg
Plain flour
0.313 kg
Water
0.313 l
Sunflower oil
0.05 l
Sourdough
0.031 kg
Table salt
6.25 g
Yeast
12.5 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)
Energy
925.08
kcal
Carbohydrates
139.97
g
Proteins
21.55
g
Lipids
29.29
g
Fiber
15.24
g
Saturates
4.27
g
Monounsaturated fatty acids
11.95
g
Polyunsaturated fatty acids
8.78
g
Cholesterol
0.05
mg
Calcium
123.63
mg
Iron
5.98
mg
Zinc
15.96
mg
Vitamin A
80.72
ug
Vitamin C
45.17
g
Folic acid
123.01
ug
Salt (Sodium)
1889.59
mg
Sugars
10.69
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Pastries
- Coffee, chocolate and infusion
- Cocktails
- Sándwich
- Pizzas, patty
- Dessert
- Ice creams and sorbets
- Finger foods
- Breakfasts and brunch
- Shellfish
- Salads
- Soups and creams
- Bread and pastries
- Birds
- Legumes
- Meats
- Burguers
- Pasta
- Main course
- Fish
- Rices
- Vegetables
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed