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Phyllo Pizza With Fresh Tomatoes and Feta Cheese

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.0946
Energy (kCal)713.0
Carbohydrates (g)79.2928
Total fats (g)29.5224
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees F. | 2. In a 9" x 13" baking dish or on a baking sheet, lay out one piece of phyllo dough. Spray or brush a thin layer of olive oil covering the whole piece of phyllo. | 3. Repeat until all 6 pieces are layered and coated with olive oil. | 4. Sprinkle the Parmesan cheese over the phyllo, as evenly as possible. | 5. Spread tomato slices out over the phyllo dough. | 6. Tear the 12 leaves of basil and distribute evenly over the pizza. | 7. Season with the sea salt and pepper. | 8. If desired, drizzle with a little extra virgin olive oil. | 9. Bake for about 15 minutes, or until feta begins to brown. Be sure to keep a watchful eye on it though, if the edges begin to brown too much before the feta is browned to your liking cover the edges with strips of foil to impede burning. | 10. Garnish with fresh torn basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    phyllo dough 6 sheets 340.86 59.964 8.094 6.84
    tomato 1 sliced 32.76 7.0798 1.6016 0.364
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    feta cheese 2/3 cup crumbled 264.0 4.09 14.21 21.28
    basil 12 leaves 1.38 0.159 0.18899999999999997 0.0384
    sea salt - - - -
    black pepper ground - - - -
    olive oil - - - -
    basil 1.38 0.159 0.18899999999999997 0.0384

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



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