Recipes · Italian · Pizza
Pizza Marinara
One serving has 646 kcal and 17 g protein, and at least a fifth of a woman's daily need of thiamin (123%), selenium (89%), folate (79%), riboflavin (77%), niacin (74%) and manganese (71%). Ready in 70 minutes.
- Preparation: 60 min
- Cooking: 10 min
- Makes: 1 serving (333 g)
- Difficulty: Medium
- Diets: Vegan, Dairy-free
- Contains: gluten
Ingredients
- 140 g Flour, 00
- 2 g Yeast, active dry
- 10 g Olive oil
- 2 g Salt
- 90 g Water
- 80 g Tomato puree
- 5 g Garlic, raw
- 1 g Oregano, dried
- 3 g Basil, fresh
Method
- Mix the flour, yeast, half the olive oil, salt and water into a smooth dough; knead 8 minutes, then cover and leave to rise in a warm place for 2 hours until doubled.
- Stretch the dough out by hand into a 28-30 cm round.
- Spread the tomato puree over the base, leaving a bare rim, then scatter over the thinly sliced garlic and dried oregano.
- Drizzle with the remaining olive oil.
- Bake at the highest oven setting, around 250 °C (480 °F), for 8-10 minutes until the crust is puffed and well browned at the edge.
- Tear over the fresh basil as soon as it comes out of the oven and serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 646 kcal | 30% |
| Carbohydrates | 117 g | |
| Water | 183 mL | |
| Fiber | 6.4 g | 22% |
| Protein | 17.1 g | 36% |
| Tryptophan | 0.2 g | |
| Threonine | 0.48 g | |
| Isoleucine | 0.58 g | |
| Leucine | 1.1 g | |
| Lysine | 0.45 g | |
| Methionine | 0.28 g | |
| Cystine | 0.33 g | |
| Phenylalanine | 0.81 g | |
| Tyrosine | 0.49 g | |
| Valine | 0.68 g | |
| Histidine | 0.37 g | |
| Fat | 11.8 g | |
| Monounsaturated | 7.5 g | |
| Polyunsaturated | 1.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.6 g | |
| Saturated | 1.7 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 69.6 mg | 7% |
| Copper | 0.48 mg | 53% |
| Iron | 8.6 mg | 48% |
| Magnesium | 57.1 mg | 18% |
| Manganese | 1.3 mg | 71% |
| Phosphorus | 207 mg | 30% |
| Potassium | 562 mg | 12% |
| Selenium | 48.9 µg | 89% |
| Sodium | 946 mg | |
| Zinc | 1.6 mg | 19% |
| Thiamin (vitamin B1) | 1.4 mg | 123% |
| Riboflavin (vitamin B2) | 0.85 mg | 77% |
| Niacin (vitamin B3) | 10.3 mg | 74% |
| Pantothenic acid (vitamin B5) | 1.3 mg | 26% |
| Pyridoxine (vitamin B6) | 0.27 mg | 21% |
| Folate (vitamin B9) | 316 µg | 79% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 16.6 mg | 4% |
| Vitamin A | 29.6 µg | 4% |
| Vitamin C | 10.6 mg | 14% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.5 mg | 24% |
| Vitamin K | 27.9 µg | 31% |
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
0.2 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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