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Pizza tonno

met kappertjes, rode ui en oude kaas

Calories

:

1153 kcal

Protein

:

50.1g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Gluten
Tarwe
Spelt
Vis
Melk (inclusief lactose)
Melk (inclusief lactose)
May contain traces of allergens
Selderij

De klassieke pizza tonijn valt bij iedereen wel in de smaak! Maak hem helemaal af met frisse kappertjes en verse krulpeterselie.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

/ Serving 2 people

2 piece

Pizza dough

(Contains: Gluten, Tarwe, Spelt May be present: Melk (inclusief lactose))

2 can

Tuna packed in oil

(Contains: Vis)

75 g

Grated aged Gouda

(Contains: Melk (inclusief lactose))

20 g

Capers

1 piece

Red onion

1 piece

Garlic

10 g

Fresh curly parsley

(May be present: Selderij)

1 sachet(s)

Italian seasoning

200 g

Passata

Not included in your delivery

1 tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)4822 kJ

Calories1153 kcal

Fat40 g

Saturated Fat14 g

Carbohydrate134.3 g

Sugar13.3 g

Dietary Fiber16.5 g

Protein50.1 g

Salt4.8 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Baking Sheet with Baking Paper

Cooking Steps

1

Verwarm de oven voor op 200 graden. Snijd de ui in halve ringen. Pers de knolfook of snijd fijn. Meng in een kleine kom de passata met de Italiaanse kruiden.

2

Rol het pizzadeeg uit op een bakplaat met bakpapier. Besmeer het deeg met 5 el tomatensaus per pizza. Beleg de pizza met de tonijn, knoflook, kappertjes en ui. Verdeel de geraspte kaas erover. Besprenkel met een beetje extra vierge olijfolie en breng op smaak met peper en zout.

3

Bak de pizza's 13 - 15 minuten in de oven. Hak ondertussen de peterselie fijn.

4

Snijd de pizza in stukken en verdeel de pizza's over de borden. Garneer met de peterselie.

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