Roasted vegetable pizza
Allergens:
Ingredients for 5 portions
Calculate portions
Pizza dough
1.25 kg
Aubergine
0.375 kg
Onion
0.5 kg
Red pepper
0.25 kg
Pumpkin
0.2 kg
Natural mushrooms
0.375 kg
Green bell pepper
0.25 kg
Grated Mozarella cheese
0.25 kg
Tomato sauce
0.375 l
Dried oregano
10.0 g
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
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.
REGENERATION
- 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)
Energy
986.94
kcal
Carbohydrates
150.44
g
Proteins
33.69
g
Lipids
25.65
g
Fiber
14.16
g
Saturates
6.67
g
Monounsaturated fatty acids
6.05
g
Polyunsaturated fatty acids
9.88
g
Cholesterol
39.07
mg
Calcium
581.69
mg
Iron
7.26
mg
Zinc
2.27
mg
Vitamin A
427.2
ug
Vitamin C
101.13
g
Folic acid
228.0
ug
Salt (Sodium)
803.04
mg
Sugars
11.03
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
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Legumes
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Meats
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
-
- 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