Of which 9.1 g sugars and 8.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Precooked vegetables · Colorful topping
Allergens gluten, milk
Ortolana
Roasted zucchini, eggplant and bell pepper
Ortolana brings together vegetables and can change with the season. Zucchini, eggplant and bell pepper are a common combination, with or without tomato. This version uses tomato and mozzarella, and cooks the vegetables before they go on the dough. The goal is a grilled flavor and a colorful topping, without a thick layer of water.
Ingredients
- 275 g (9½ oz) dough from base B01, already risen
- 5 g flour, for stretching the dough
- 70 g (2½ oz) peeled tomatoes, no added salt, with little juice
- 70 g (2½ oz) fior di latte mozzarella, well drained
- 45 g (1½ oz) zucchini, trimmed, raw
- 45 g (1½ oz) eggplant, trimmed, raw
- 40 g (1½ oz) red bell pepper, trimmed, raw
- 8 g extra-virgin olive oil
- ½ g fine salt for the vegetables
- 2 g fresh basil
Method
- Heat the oven and pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Also get a griddle or wide skillet ready; it should be hot before the vegetables go on.
- Wash, dry and trim the vegetables before weighing. Cut the zucchini and eggplant into 3–4 mm half-moons; remove the seeds and white ribs from the bell pepper and cut it into 5–7 mm strips.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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