Pizza de Albahaca y Tomate Seco

Pizza de Albahaca y Tomate Seco is a vibrant Spanish pizza featuring a delightful combination of fresh basil and sun-dried tomatoes, offering a healthy twist on traditional pizza. This dish is perfect for a light meal and bursts with Mediterranean flavors.

Ingredients

• Whole wheat pizza dough - 200 grams
• Olive oil - 2 tablespoons
• Garlic cloves, minced - 2
• Sun-dried tomatoes, chopped - 50 grams
• Fresh basil leaves - 20 grams
• Mozzarella cheese, shredded - 100 grams
• Parmesan cheese, grated - 30 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Balsamic glaze (optional) - for drizzling

Steps

1. Preheat your oven to 220°C (430°F).
2. Roll out the whole wheat pizza dough on a floured surface to your desired thickness.
3. Transfer the rolled dough to a baking sheet lined with parchment paper.
4. In a small bowl, mix the olive oil and minced garlic, then brush it evenly over the pizza dough.
5. Sprinkle the chopped sun-dried tomatoes over the dough followed by the fresh basil leaves.
6. Evenly distribute the shredded mozzarella cheese on top, followed by the grated Parmesan cheese.
7. Season with salt and black pepper to taste.
8. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the crust is golden brown.
9. Remove from the oven and let it cool for a minute before drizzling with balsamic glaze if desired.
10. Slice and serve hot, garnished with extra basil if wished.

Nutrition

• Calories: 400
• Protein: 17 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Whole wheat crust provides more fiber and nutrients compared to white flour.
• Basil is rich in antioxidants and has anti-inflammatory properties.

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