Recipes · Italian · Main Courses
Pizza Margherita
One serving has 795 kcal and 33 g protein, and at least a fifth of a woman's daily need of thiamin (116%), selenium (103%), riboflavin (87%), cobalamin (76%), folate (73%) and phosphorus (65%). Ready in 140 minutes.
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- Preparation: 130 min
- Cooking: 10 min
- Makes: 1 serving (370 g)
- Difficulty: Medium
- Diets: Vegetarian, High protein
- Contains: dairy, gluten
Ingredients
- 125 g Plain flour
- 80 g Water
- 2 g Dry yeast
- 1.5 g Salt
- 8 g Extra virgin olive oil
- 70 g Crushed tomatoes
- 80 g Fresh mozzarella
- 3 g Basil
Method
- Mix the flour, yeast and water, then add the salt and knead for 10 minutes into a smooth, soft dough.
- Cover and leave to rise for about 2 hours, until doubled.
- Heat the oven as hot as it goes (250-280 °C) with a baking stone or tray inside.
- Stretch the dough by hand into a thin 28 cm round, leaving the edge a little thicker.
- Spread the crushed tomatoes seasoned with a pinch of salt, add torn mozzarella and drizzle with olive oil.
- Bake for 7-10 minutes until the crust is blistered, then top with fresh basil.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 795 kcal | 38% |
| Carbohydrates | 103 g | |
| Water | 200 mL | |
| Fiber | 5.3 g | 18% |
| Protein | 32.7 g | 68% |
| Tryptophan | 0.59 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.5 g | |
| Lysine | 1.2 g | |
| Methionine | 0.66 g | |
| Cystine | 0.39 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.3 g | |
| Valine | 1.6 g | |
| Histidine | 0.74 g | |
| Fat | 27.3 g | |
| Monounsaturated | 11.3 g | |
| Polyunsaturated | 2.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.7 g | |
| Saturated | 12.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 63.2 mg | |
| Calcium | 455 mg | 46% |
| Copper | 0.35 mg | 39% |
| Iron | 7.3 mg | 40% |
| Magnesium | 61.3 mg | 20% |
| Manganese | 1.1 mg | 58% |
| Phosphorus | 455 mg | 65% |
| Potassium | 428 mg | 9% |
| Selenium | 56.6 µg | 103% |
| Sodium | 1,107 mg | |
| Zinc | 3.6 mg | 45% |
| Thiamin (vitamin B1) | 1.3 mg | 116% |
| Riboflavin (vitamin B2) | 0.96 mg | 87% |
| Niacin (vitamin B3) | 9.2 mg | 65% |
| Pantothenic acid (vitamin B5) | 1.1 mg | 23% |
| Pyridoxine (vitamin B6) | 0.22 mg | 17% |
| Folate (vitamin B9) | 292 µg | 73% |
| Cobalamin (vitamin B12) | 1.8 µg | 76% |
| Choline | 22.4 mg | 5% |
| Vitamin A | 159 µg | 23% |
| Vitamin C | 7 mg | 9% |
| Vitamin D (D2 + D3) | 12.8 IU | 2% |
| Vitamin E | 2.5 mg | 17% |
| Vitamin K | 23.2 µg | 26% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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