4 Serves
67 Mins
14 g
67 g
15 g
On a clean surface, divide the pizza dough into four equal portions and use a rolling pin to roll each piece into a thin circle.
Ingredients, vitamins, and health benefits
Pizza Dough
Tomato Sauce
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
204 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
802 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Spoon a portion of tomato sauce onto one half of each dough circle, leaving a small border around the edges.
Distribute the mozzarella cheese and your choice of toppings over the sauce on each dough circle.
Fold the dough over the filling to create a half-moon shape and crimp the edges tightly with a fork to seal the panzarotti.
Place the panzarotti on a baking sheet and bake in a preheated oven at 245°C for 12 to 15 minutes until the crust is golden brown and crispy.
Mozzarella
Toppings (e.g., minced meat, onions, peppers)
Vitamin A
75 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
204 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
17
g8
g18
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgAlcohol
0 g