Ingredients for 1 Pizza
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Utensil
Oven
recipe
Step 1
Preheat oven to 240°C. Roll out the pizza dough on a baking tray lined with parchment paper.
Step 2
Spread on the sauce in a thin layer, leaving a small border around the edges.
Step 3
Add the onion marmelade, anchovies, olives and mozzarella (in shreds or small pieces).
Step 4
Add a drizzle of olive oil and bake for 10-15 minutes, or until golden brown.
Step 5
Serve with a salad and enjoy!
Try making pizza dough from scratch ! Search "Homemade pizza dough" in the app to learn how !
- Domitille, Créatrice de recettes
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 370 cal. |
| Fat | 21 g |
| Carbohydrates | 31 g |
| Protein | 12 g |
| Fiber | 3 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Anchovy pizza" contains 370 Energy, 21 g of Fat, 31 g of Carbohydrates, 12 g of Protein, 3 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
C Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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