Roasted vegetable pizza
60 min

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
0.363 kg
Plain flour
0.363 kg
Water
0.4 l
Sunflower oil
0.044 l
Sourdough
0.038 kg
Table salt
13.125 g
Yeast
28.125 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
915.6
kcal
Carbohydrates
140.6
g
Proteins
32.57
g
Lipids
22.68
g
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.
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