60 min
Suitable for vegetarians
Type of dish: Pizzas, patty
Temperature: Hot
Conservation technique: Refrigeration
Seasonal period: September, October
Ingredients for 5 portions
Ingredients for portions/units
Pizza dough 1.25 kg
Aubergine 0.375 kg
Onion 0.5 kg
Red pepper 0.25 kg
Pumpkin 0.2 kg
Green bell pepper 0.25 kg
Tomato sauce 0.375 l
Dried oregano 10.0 g

For this recipe, the following elaborations are necessary:

  • Pizza dough 
  • Tomato sauce
  • Roast the whole vegetables (the onion, eggplant, red pepper and the diced pumpkin. Once roasted, peel and chop them. 
  • Sauté the sliced mushrooms with the shredded peppers. 
  • Srtech the dough with the semolina using a rolling pin until it has a proper size.  If a Zanolli pizza shaping machine is used, turn the machine on, wait until it is warm and the differential switches are off and it will be stretched 2 or 4 seconds depending on the dough consistency, it should have a 33 cm diameter.  
  • Spread the tomato sauce and the vegetables on the dough. Add mozzarella cheese on top. 
  • Put it in the pizza oven at 330 ºC for 3 minutes. Take it out and place it on a tin with waxed paper, add the oregano and let it cool before placing it on a carton pizza box. 
  • If it is to be consumed immediately, leave it 3 more minutes until the dough is cooked to taste. 


  • Heat the oven at 250 ºC. 
  • Introduce the pizza on an oven rack placed at half height for 4 or 5 minutes. 
Nutritional information (1 portion)
Fiber 13.76 g
Saturates 6.28 g
Monounsaturated fatty acids 5.27 g
Polyunsaturated fatty acids 8.12 g
Cholesterol 39.06 mg
Calcium 580.2 mg
Iron 7.13 mg
Zinc 2.18 mg
Vitamin A 427.2 ug
Vitamin C 101.13 g
Folic acid 226.39 ug
Salt (Sodium) 1263.27 mg
Sugars 11.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.