2 Serves
99 Mins
On a clean surface, use a rolling pin to roll out the pizza dough to your desired thickness.
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ItalianVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
210 µg / 400 µgCalcium
235 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
334 mg / 1,250 mgPotassium
378 mg / 4,700 mgSodium
1309 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
118 gAlcohol
0 g
Evenly spread the tomato sauce over the surface of the dough, leaving a small border for the crust.
Top the pizza with crumbled gorgonzola cheese and thin slices of speck.
Place the pizza on 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.
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Turkish
Italian