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2 Serves
70 Mins
Place the pizza dough on a floured surface and allow it to rest for 45 minutes to relax the gluten.
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AmericanVitamin K
31 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
111 µg / 400 µgCalcium
405 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
475 mg / 1,250 mgPotassium
398 mg / 4,700 mgSodium
1592 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
88 gAlcohol
0 g
Using a rolling pin, roll the dough out until it is very thin, then transfer it to a pizza pan.
Spread a thin layer of tomato sauce over the base and sprinkle evenly with mozzarella cheese.
Bake the pizza in a preheated oven at 245°C for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
38
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Turkish
Italian