Four Seasons Pizza

1. Mix all the ingredients listed under 'For the sauce' to prepare the sauce.

2. Knead together the ingredients listed under 'For the dough' to prepare the dough.

3. Then make mounds of dough, each weighing 225gms.

4. Flatted the balls of dough in a round shape.

5. Spread on the sauce evenly on each mound.

6. Add home-made or mozzarella cheese and finely chopped veggies.

7. Cook for 12 to 15 minutes in an oven at 275°C.

8. Garnish with chopped basil and serve hot.

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Nutrient	Quantity
Total fats	1397.9347 g
Protein	5260.3577 g
Carbohydrates	28574.538 g
Energy	138613.3583 kCal
Fatty acids, total saturated 18:3 undifferentiated	32.1747 g
Water	47939.4598 g
Aspartic acid	287.9494 g
Calcium, Ca	18086.885 mg
Lutein + zeaxanthin	89623.4167 g
Fiber, total dietary	4251.7767 g
Fatty acids, total saturated 22:0	0.5225 g
Carotene, beta	6830.2167 g
Niacin	2004.7504 mg
Vitamin A, RAE	445.6 g
Arginine	257.2667 g
Riboflavin	70.7736 mg
Tocopherol, beta	91.5255 mg
Fatty acids, total saturated 20:1	5.2196 g
Glutamic acid	1718.8328 g
Sodium, Na	2760.3667 mg
Fatty acids, total saturated 16:1 undifferentiated	5.0973 g
Total lipid (fat)	1397.9347 g
Manganese, Mn	1612.9481 mg
Fructose	19.8088 g
Proline	822.0259 g
Fatty acids, total saturated 16:0	208.3709 g
Sucrose	142.56 g
Choline, total	12496.778 mg
Sugars, total	203.4405 g
Serine	245.9787 g
Fatty acids, total saturated 10:0	0.001 g
Fatty acids, total saturated 18:0	15.9123 g
Fatty acids, total saturated 20:4 undifferentiated	0.0156 g
Vitamin B-6	162.704 mg
Selenium, Se	24496.8005 g
Ash	666.2021 g
Fatty acids, total saturated 18:1 undifferentiated	397.1037 g
Pantothenic acid	245.4663 mg
Phenylalanine	270.5309 g
Copper, Cu	166.7093 mg
Betaine	28829.3817 mg
Thiamin	206.088 mg
Retinol	9 g
Methionine	90.4419 g
Iron, Fe	1436.7693 mg
Carbohydrate, by difference	28574.538 g
Phosphorus, P	141836.3533 mg
Folate, total	18610.1133 g
Tocopherol, gamma	759.7922 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0069 g
Alanine	194.1083 g
Cholesterol	15 mg
Valine	223.8556 g
Fatty acids, total saturated 18:2 undifferentiated	473.3007 g
Glycine	225.7779 g
Carotene, alpha	780 g
Glucose (dextrose)	0.0088 g
Fatty acids, total saturated 14:0	0.0006 g
Zinc, Zn	1032.711 mg
Isoleucine	175.8724 g
Maltose	0.448 g
Fatty acids, total polyunsaturated	505.9074 g
Tocotrienol, gamma	11.88 mg
Fatty acids, total polyunsaturated 17:1	0.5062 g
Leucine	356.2864 g
Tocotrienol, alpha	118.8 mg
Vitamin A, IU	12348.2917 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0036 g
Folate, DFE	19196.7133 g
Tryptophan	69.0442 g
Vitamin C, total ascorbic acid	257.55 mg
Phytosterols	895.05 mg
Folic acid	838.04 g
Galactose	0.1192 g
Fatty acids, total saturated 20:0	1.6767 g
Starch	22876.92 g
Tyrosine	109.1845 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	1281.2933 g
Fatty acids, total saturated	226.5831 g
Histidine	141.631 g
Fatty acids, total monounsaturated	407.9308 g
Threonine	145.7564 g
Folate, food	17772.0733 g
Fatty acids, total polyunsaturated 17:0	0.0891 g
Cryptoxanthin, beta	20.3167 g
Vitamin E (alpha-tocopherol)	343.6208 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0099 g
Magnesium, Mg	55302.3667 mg
Lysine	142.7891 g
Potassium, K	146779.8417 mg
Cystine	109.1049 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	50 g	74.5	16.53	0.25
Olive oil	30	3580.2	0	405
Spinach	0	0	0	0
Onion	0	0	0	0
Asparagus	0	0	0	0
Extra virgin olive oil	100	26.7	0	0.15
Tomato	1 kg	230	51	2
Mushroom	0	0	0	0
Yeast	28 g	51.8	5.7176	0.252
black pepper	0	0	0	0
Water	180	0	0	0
Wheat Flour	330	134640	28500.12	990
Bell Pepper	0	26.7	0	0.15
Basil	50	10.1583	1.1704	0.2827
chili flake	30 g	26.7	0	0.15