Margherita pizza
Thin pizza dough topped with tomato sauce, mozzarella and baked until bubbly.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 586 kcal
- Protein
- 27.9 g
- Carbohydrates
- 68.3 g
- Fat
- 24 g
- Fiber
- 3.7 g
Per serving
- Calories
- 586 kcal
- Protein
- 27.9 g
- Carbohydrates
- 68.3 g
- Fat
- 24 g
- Fiber
- 3.7 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 112.5 mcg
- C
- 5.5 mg
- E
- 0.7 mg
- K
- 10.4 mcg
- B9
- 46.8 mcg
- B12
- 1.4 mcg
- Fe
- 1 mg
- Ca
- 404 mg
Ingredients
- Wheat flour — 80 g
- Still water — 50 g
- Dry yeast — 2 g
- Olive oil — 5 g
- Table salt — 2 g
- Tomato paste — 25 g
- Mozzarella — 80 g
Cooking instructions
- Mix the flour, yeast, water, olive oil and salt into a soft dough.
- Knead for 5 minutes and let the dough rest for 20 minutes.
- Grate the mozzarella and dilute the tomato paste with 2 tablespoons of water.
- Preheat the oven to 220 degrees Celsius.
- Roll the dough into a thin round on a baking tray.
- Spread the tomato sauce and scatter the mozzarella on top.
- Bake for 12 minutes until the crust is golden and the cheese melts.
- Drizzle with the olive oil and serve hot.