- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1 baking tray
- Cooking methods: Oven
- Energy 270.57 (Kcal)
- Carbohydrates 31.10 (g) of which sugars 3.63 (g)
- Proteins 12.27 (g)
- Fat 11.64 (g) of which saturated 1.74 (g)of which unsaturated 1.06 (g)
- Fibers 2.65 (g)
- Sodium 717.15 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
For this recipe, I used flour for Roman Pinsa, but a good quality all-purpose flour works just fine, even mixed with some whole wheat flour if you want a more rustic dough. Adjust the amount of water based on the flour’s absorption.
If you use mozzarella, let it drain for a few minutes before putting it on the base.
You can flavor the cabbage with a clove of garlic or some onion. Feel free to add herbs to taste to the topping.
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