4 Serves
96 Mins
Prepare the pizza dough by combining flour, water, and yeast in a bowl, kneading until smooth, and allowing it to proof until doubled in size.
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Vitamin K
29 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
276 µg / 400 µgCalcium
608 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
486 mg / 1,250 mgPotassium
891 mg / 4,700 mgSodium
1526 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
144 gAlcohol
0 g
Roll out the proofed pizza dough on a floured surface to your desired thickness.
Spread an even layer of pizza sauce over the dough, then sprinkle generously with mozzarella cheese.
Arrange the dill pickle slices on top of the cheese and bake in a preheated oven at 245°C for 12 to 15 minutes until the crust is golden and the cheese is bubbly.
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