4 Serves
86 Mins
28 g
75 g
30 g
Prepare the pizza dough by combining flour, water, and yeast in a bowl, then knead until smooth and allow it to proof until doubled in size.
Ingredients, vitamins, and health benefits
Flour
Water
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ItalianVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
171 µg / 400 µgCalcium
305 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
562 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 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
4 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
On a lightly floured surface, use a rolling pin to roll out the dough to your desired thickness.
Spread the tomato sauce evenly over the dough, then top with mozzarella cheese, capers, olives, and anchovies.
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.
Yeast
Pizza Dough
Tomato Sauce
Mozzarella
Capers
Anchovies
Olives
Vitamin A
274 µg / 900 µgVitamin C
38 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
171 µg / 400 µgCalcium
305 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
277 mg / 1,250 mgPotassium
562 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
6
g27
g19
g
Italian
ItalianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µg