Foul Mudammas Pizza

Tariq El-Hassankuhar

Sestavine

• Ready-made pizza dough
  1 dough
• Can of foul, mudammas
  1 can
• Sir cheddar
  300 grams
• Mozzarella
  200 grams
• Onion, chopped
  1 piece
• Garlic clove, minced
  1 clove
• Cilantro, chopped
  2 tablespoons
• Bell pepper, diced
  2 tablespoons
• Paradižnikova pasta
  2 tablespoons
• Oljčno olje
  2 tablespoons
• Salt to taste
  0
• Kumin
  1 teaspoon
• Red pepper to taste
  0

Koraki

1. 1

   In a frying pan, heat the oil and sauté the onion and garlic until softened.

   Potrebni pripomočki:

   Ponev

   5 min
2. 2

   Drain the foul and add it to the onion, then stir.

   5 min
3. 3

   Add the tomato paste, cumin, salt, pepper, and chopped cilantro to the foul, then stir slightly and set aside to cool.

   5 min
4. 4

   Grease a baking sheet with butter or oil, then place the dough on it.

   Potrebni pripomočki:

   Pekač

   5 min
5. 5

   Spread half of the cheddar cheese over the dough, then pour the foul mixture over the cheese.

   5 min
6. 6

   Place the remaining cheddar cheese, mozzarella, and bell pepper on top of the foul, then put the baking sheet in the oven until cooked.

   10 min
7. 7

   Remove the pizza from the oven, cut it, and serve hot.

   5 min

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Sir cheddarna 100g

Energija402 kcal

Beljakovine25 g

Skupne maščobe33 g

Ogljikovi hidrati1.3 g

Skupni sladkorji0.5 g

Nasičene maščobe21 g

Holesterol105 mg

Mozzarellana 100g

Energija300 kcal

Beljakovine22 g

Skupne maščobe22 g

Ogljikovi hidrati2 g

Paradižnikova pastana 100g

Energija100 kcal

Beljakovine1.5 g

Skupne maščobe0.5 g

Ogljikovi hidrati24 g

Skupni sladkorji20 g

Prehranske vlaknine2 g

Oljčno oljena 100g

Energija884 kcal

Skupne maščobe100 g

Kuminna 100g

Energija375 kcal

Beljakovine18 g

Skupne maščobe22 g

Ogljikovi hidrati44 g

Prehranske vlaknine11 g

Skupni sladkorji2.2 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake