Recipes · Argentinian · Pizza
Pizza al Molde (Argentine Thick-Crust Pan Pizza)
One serving has 719 kcal and 29 g protein, and at least a fifth of a woman's daily need of thiamin (86%), selenium (81%), cobalamin (76%), riboflavin (70%), phosphorus (59%) and folate (54%). Ready in 110 minutes.
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- Preparation: 90 min
- Cooking: 20 min
- Makes: 1 serving (270 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 90 g Flour, all-purpose
- 1.5 g Yeast, active dry
- 12 g Olive oil
- 1 g Salt
- 70 g Tomatoes, canned, crushed
- 80 g Mozzarella, fresh
- 15 g Olives, black
- 0.5 g Oregano, dried
Method
- Dissolve the yeast in 55 g of warm water and leave for 5 minutes until foamy.
- Mix the flour and salt in a bowl, add the yeast mixture and half the olive oil, and bring together into a soft dough.
- Knead for 6-8 minutes until smooth, then place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
- Oil a small round pan with the remaining olive oil and press the dough out to fill it, building up a slight rim at the edge; let it rest for 15 minutes.
- Spread the crushed tomatoes over the dough, then scatter over the torn mozzarella, sliced olives and oregano.
- Bake at 230°C (450°F) for 18-20 minutes, until the crust is puffed and golden underneath and the cheese is melted and bubbling.
- Slice into wedges and serve hot, in the thick, bready style of Buenos Aires pizzerías.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 719 kcal | 34% |
| Carbohydrates | 77.6 g | |
| Water | 125 mL | |
| Fiber | 4.6 g | 16% |
| Protein | 29 g | 60% |
| Tryptophan | 0.54 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.2 g | |
| Lysine | 1.1 g | |
| Methionine | 0.6 g | |
| Cystine | 0.31 g | |
| Phenylalanine | 1.3 g | |
| Tyrosine | 1.2 g | |
| Valine | 1.5 g | |
| Histidine | 0.65 g | |
| Fat | 32.6 g | |
| Monounsaturated | 15.3 g | |
| Polyunsaturated | 2.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 13.3 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 63.2 mg | |
| Calcium | 463 mg | 46% |
| Copper | 0.31 mg | 34% |
| Iron | 6.7 mg | 37% |
| Magnesium | 52.6 mg | 17% |
| Manganese | 0.8 mg | 44% |
| Phosphorus | 414 mg | 59% |
| Potassium | 384 mg | 8% |
| Selenium | 44.8 µg | 81% |
| Sodium | 1,020 mg | |
| Zinc | 3.3 mg | 42% |
| Thiamin (vitamin B1) | 0.95 mg | 86% |
| Riboflavin (vitamin B2) | 0.77 mg | 70% |
| Niacin (vitamin B3) | 6.9 mg | 49% |
| Pantothenic acid (vitamin B5) | 0.91 mg | 18% |
| Pyridoxine (vitamin B6) | 0.2 mg | 15% |
| Folate (vitamin B9) | 216 µg | 54% |
| Cobalamin (vitamin B12) | 1.8 µg | 76% |
| Choline | 23.6 mg | 6% |
| Vitamin A | 154 µg | 22% |
| Vitamin C | 6.6 mg | 9% |
| Vitamin D (D2 + D3) | 12.8 IU | 2% |
| Vitamin E | 3.3 mg | 22% |
| Vitamin K | 16.4 µg | 18% |
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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