2 Serves
72 Mins
On a clean surface, use a rolling pin to roll out the pizza dough to your desired thickness.
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Vitamin E
2 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
346 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
457 mg / 1,250 mgPotassium
637 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Spread the tomato sauce evenly over the surface of the dough, leaving a small border for the crust.
Distribute the mozzarella cheese, ham, mushrooms, artichoke hearts, and black olives across the pizza.
Transfer the pizza to a pizza pan and bake in a preheated oven at 245°C for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
Remove from the oven and use a pizza cutter to slice the pizza before serving.
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