Ingredients for 1 pizza
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Utensil
Oven
recipe
Step 1
Preheat the oven to 240°C. Place the pizza dough onto a baking sheet.
Step 2
Spread a thin layer of tomato sauce onto the pizza dough, leaving a 1cm border around the edges.
Step 3
Add the mozzarella cut into slices. Bake for 10-15 minutes at 240°C.
Step 4
Once the pizza is golden brown & the cheese melted, remove it from the oven. Add the fresh basil, a drizzle of olive oil & some freshly grated pepper. Slice & 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 | 561 cal. |
| Fat | 30 g |
| Carbohydrates | 52 g |
| Protein | 17 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 "Margherita Pizza" contains 561 Energy, 30 g of Fat, 52 g of Carbohydrates, 17 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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