Recipes · Canadian · Pizza
Windsor Pizza Cake (Deep Layered Pizza)
One serving has 483 kcal and 23 g protein, and at least a fifth of a woman's daily need of selenium (76%), riboflavin (57%), phosphorus (56%), thiamin (54%), niacin (47%) and cobalamin (45%). Ready in 155 minutes.
- Preparation: 110 min
- Cooking: 45 min
- Makes: 1 serving (232 g)
- Difficulty: Medium
- Contains: beef, dairy, gluten, pork
Ingredients
- 50 g Strong bread flour
- 0.6 g Dried yeast
- 0.5 g Salt
- 32 g Lukewarm water
- 4 g Olive oil
- 50 g Canned crushed tomatoes
- 1.5 g Garlic, crushed
- 0.3 g Dried oregano
- 0.5 g Sugar
- 50 g Low-moisture mozzarella
- 18 g Pepperoni
- 25 g Mushrooms
Method
- Makes a 23 cm pizza cake, 8 wedges; the amounts are for one wedge, so multiply every ingredient by 8. Mix the flour, yeast and salt, add the water and half the olive oil and knead for 8-10 minutes until smooth and elastic. Cover and leave to rise for 1-1½ hours until doubled.
- Stir the garlic, oregano and sugar into the crushed tomatoes. Grate the mozzarella, slice the mushrooms thinly and cut the pepperoni into thin strips.
- Heat the oven to 220 °C (425 °F). Divide the dough into 4 and roll each piece as thin as you can into a 23 cm round, then prick all over with a fork. Bake the rounds on baking trays for 5-6 minutes until set and just beginning to colour, so the layers don't turn doughy.
- Brush a 23 cm springform tin with the rest of the olive oil and lay in one crust. Spread it with a quarter of the sauce and scatter over a quarter of the mozzarella, pepperoni and mushrooms. Repeat with the other three crusts, ending with sauce, cheese, pepperoni and mushrooms on top.
- Lower the oven to 200 °C (400 °F) and bake for 30-35 minutes, covering loosely with foil if the top browns too fast, until the cheese is bubbling and browned and the middle is piping hot. Leave for 10 minutes, release the tin and cut into 8 wedges with a sharp knife.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 483 kcal | 23% |
| Carbohydrates | 45.2 g | |
| Water | 136 mL | |
| Fiber | 2.7 g | 9% |
| Protein | 23.3 g | 49% |
| Tryptophan | 0.41 g | |
| Threonine | 0.9 g | |
| Isoleucine | 1.1 g | |
| Leucine | 1.8 g | |
| Lysine | 1 g | |
| Methionine | 0.49 g | |
| Cystine | 0.25 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.87 g | |
| Valine | 1.2 g | |
| Histidine | 0.56 g | |
| Fat | 23.3 g | |
| Monounsaturated | 9.7 g | |
| Polyunsaturated | 2.2 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 9.6 g | |
| Trans-Fats | 0.63 g | |
| Cholesterol | 49.5 mg | |
| Calcium | 386 mg | 39% |
| Copper | 0.31 mg | 34% |
| Iron | 3.5 mg | 19% |
| Magnesium | 43.3 mg | 14% |
| Manganese | 0.75 mg | 42% |
| Phosphorus | 395 mg | 56% |
| Potassium | 435 mg | 9% |
| Selenium | 41.8 µg | 76% |
| Sodium | 909 mg | |
| Zinc | 3 mg | 38% |
| Thiamin (vitamin B1) | 0.59 mg | 54% |
| Riboflavin (vitamin B2) | 0.63 mg | 57% |
| Niacin (vitamin B3) | 6.5 mg | 47% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.27 mg | 21% |
| Folate (vitamin B9) | 131 µg | 33% |
| Cobalamin (vitamin B12) | 1.1 µg | 45% |
| Choline | 32.9 mg | 8% |
| Vitamin A | 119 µg | 17% |
| Vitamin C | 5.6 mg | 7% |
| Vitamin D (D2 + D3) | 18.6 IU | 3% |
| Vitamin E | 1.9 mg | 13% |
| Vitamin K | 8.8 µg | 10% |
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.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.