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Pesto, Sun-Dried Tomato, Artichoke, Spinach, Feta Pizza

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.7482
Energy (kCal)585.8374
Carbohydrates (g)17.0627
Total fats (g)37.3937
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 500°F. | 2. Roll or stretch pizza dough out on a lightly floured work surface to a 12-inch circle and transfer to a lightly-floured pizza pan or baking sheet. | 3. Brush dough with pesto. | 4. Scatter the sun-dried tomatoes around the pizza. | 5. Sprinkle the mozzarella evenly, next layer the spinach leaves. | 6. Scatter the artichokes, Roma tomatoes and crumbled feta. | 7. Season to taste with pepper. | 8. Top with parmesan. | 9. Bake for 10-12 minutes, or until crust is browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dough bread 1 pizza thawed 100.8667 0.0 22.44 0.5667
    pesto sauce 4 tablespoons 263.34 6.3567 6.1929 23.688000000000002
    spinach leaf 2 ounces 16.4427 2.387 2.0582 0.3232
    mozzarella cheese 2 cups shredded - - - -
    sun tomato 4 ounces sun-dried cut 100.8667 0.0 22.44 0.5667
    artichoke heart 5 ounces frozen 100.8667 0.0 22.44 0.5667
    rom tomato 2 100.8667 0.0 22.44 0.5667
    feta cheese 2 ounces 149.688 2.319 8.0571 12.0658
    black pepper - - - -
    parmesan cheese 3 tablespoons grated 55.5 6.0 6.0 0.75

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



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