Roasted vegetable pizza

60 min
Suitable for vegetarians
Type of dish: Pizzas, patty, Vegetables
Temperature: Hot, Warm
Cuisine type: Italian cuisine
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Natural mushrooms 0.1 kg
Small aubergine 0.1 kg
Pumpkin 0.1 kg
Red pepper 0.1 kg
Green pepper 0.075 kg
Onion 0.075 kg
Grated Mozarella cheese 0.25 kg
Pizza dough 0.25 kg
Tomato sauce 0.25 l
See Recipe
Strong flour 0.063 kg
Plain flour 0.063 kg
Water 0.063 l
Sunflower oil 0.01 l
Sourdough 0.006 kg
Table salt 1.25 g
Yeast 2.5 g
See Recipe
Onion 0.083 kg
Garlic, bulb 0.133 ud
Green pepper 0.05 kg
Diced tomato 0.333 kg
Sunflower oil 0.008 l
Table salt 0.117 g
Sugar 0.0 kg
Elaboration
  • Make a pizza dough.
  • Make some tomato sauce.
  • Roast the onion, aubergine and red peppers. Once roasted, peel and cut.
  • Chop the mushrooms into thin slices.
  • Chop the green peppers into julienne.
  • Chop the pumpkin into 1 cm thick cubes.
  • Clean the onions, aubergine and red peppers.

HOW TO SERVE

  • Spread some tomato sauce onto the dough and then add the pumpkin, mushroom and green pepper pieces. Season with oregano.
  • Cook the pizza in the oven at a very high temperature for a short amount of time so that mushrooms and peppers cook.
  • Arrange the aubergine, onion and red pepper pieces on top of the pizza and then add cheese.
  • Finish cooking the pizza in the oven at a high temperature. This way, the cheese will cook au gratin.
Nutritional information (1 portion)
Energy
284.42
kcal
Carbohydrates
27.79
g
Proteins
14.44
g
Lipids
12.38
g
Fiber 3.7 g
Saturates 4.99 g
Monounsaturated fatty acids 3.03 g
Polyunsaturated fatty acids 2.64 g
Cholesterol 39.02 mg
Calcium 396.62 mg
Iron 1.9 mg
Zinc 5.05 mg
Vitamin A 131.11 ug
Vitamin C 45.86 g
Folic acid 64.09 ug
Salt (Sodium) 305.09 mg
Sugars 3.52 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.