Pizza Diavola
Weight of one portion
460 g
Weight of one portion (g) +-10 %Allergens
1a, 7
Materials
| Hot peppers | 50 g |
| Ground chili | 0,1 g |
| Olive oil | 10 g |
| Oregano | 5 g |
| Tomato sugo for pizza | 80 g |
| Paprika salami | 100 g |
| Flour | 5 g |
| Mozzarella cheese | 100 g |
| Pizza dough | 200 g |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 6959 kJ | 112,50 g | 105,77 g | 56,90 g |
Description
Prepare a dough ball and dust it lightly with all-purpose flour. Place a pinch of flour on the table and roll out the dough ball into a disk approximately 30 cm in diameter, ensuring visible edges. It's not suitable to roll the dough with a rolling pin. Spread tomato base over the pizza dough, decorate with toppings, season, and drizzle with oil. Once decorated, place the pizza in the oven. Bake the decorated pizza at 350°C for about 4 to 6 minutes. After baking, the pizza should have evenly golden-brown edges. Serve the finished pizza on a plate, sliced into 6 pieces.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof