2 Serves
71 Mins
67 g
87 g
8 g
Preheat your oven to 245°C and prepare a clean surface for rolling the pizza dough.
Ingredients, vitamins, and health benefits
Pizza Dough
Flour
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Vitamin K
132 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
151 µg / 400 µgCalcium
1811 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
1305 mg / 1,250 mgPotassium
552 mg / 4,700 mgSodium
1925 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
On a floured surface, roll out the pizza dough to your desired thickness and transfer it to a pizza pan.
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Thinly slice the aubergine and arrange the pieces on top of the sauce, then sprinkle with mozzarella cheese.
Bake the pizza in the preheated oven for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
Remove from the oven, garnish with fresh basil leaves, and slice using a pizza cutter before serving.
Tomato Sauce
Aubergine
Mozzarella Cheese
Fresh Basil
Vitamin A
321 µg / 900 µgVitamin C
10 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
132 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
151 µg / 400 µgCalcium
1811 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
1305 mg / 1,250 mgPotassium
552 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
17
g8
g18
g
Zinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
62 µg / 55 µgAlcohol
0 g