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Grilled Heirloom Tomato, Ricotta, and Bocconcini Flatbread

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)16.166
Protein (g)16.7674
Carbohydrates (g)3.7696
Energy (kCal)228.3683
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a mortal and pestal or a mulling stick, mix the oil and garlic together well. Season with a pinch of salt and pepper. Brush over the flatbread rounds, both sides. | 2. Spread the Ricotta cheese on each bread round and continue to layer the tomato, bocconcini (baby fresh mozzarella balls), and basil leaves on the pizza. I prefer to use two colors of tomato for a variety of color and taste. | 3. Cook on a hot grill for about 3-4 minutes. I like to place aluminum foil under the bread rounds and close the grill to help with the cooking process on both sides. | 4. Cut into pieces and garnish with some shavings of fresh Parmesan Cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pita bread 2 rounds flatbread - - - -
    heirloom tomato 2 sliced 12.6083 0.0 2.805 0.0708
    basil leaf 12 washed 12.6083 0.0 2.805 0.0708
    ricotta cheese 1/2 drained 215.76 3.7696 13.9624 16.0952
    bocconcini 1/2 cut 12.6083 0.0 2.805 0.0708
    garlic clove 3 roasted peeled 12.6083 0.0 2.805 0.0708
    extra virgin olive oil 1/4 cup 12.6083 0.0 2.805 0.0708
    salt - - - -
    black pepper - - - -
    parmesan cheese - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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