2 Serves
90 Mins
32 g
80 g
30 g
Prepare the pizza dough by combining flour, water, yeast, and salt in a bowl, then knead and let it proof for 60 minutes.
Ingredients, vitamins, and health benefits
Flour
Water
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Vitamin E
1 mg / 15 mgVitamin K
88 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
1 µg / 2.4 µgFolate
209 µg / 400 µgCalcium
530 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
419 mg / 1,250 mgPotassium
675 mg / 4,700 mgSodium
1300 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Preheat your oven to 245°C and roll out the proofed dough on a clean surface to your desired thickness.
Spread the tomato sauce evenly over the dough and sprinkle with shredded mozzarella cheese.
Place the pizza on a baking pan and bake in the preheated oven for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
Yeast
Salt
Arugula
Pizza Dough
Bresaola
Parmesan shavings
Tomato Sauce
Mozzarella
Vitamin A
354 µg / 900 µgVitamin C
39 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
88 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
1 µg / 2.4 µgFolate
209 µg / 400 µgCalcium
530 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
419 mg / 1,250 mgPotassium
675 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
17
g8
g18
g
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µg