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Prosciutto Pesto Pizza

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.5459
Energy (kCal)1044.7288
Carbohydrates (g)67.5035
Total fats (g)57.2986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees. | 2. Flour pizza dough and roll out to 12 inches in diameter. | 3. Spread pesto on dough with the back of a spoon. | 4. Spread ricotta on top of pesto. | 5. Lay strips of proscuitto on top of ricotta. | 6. Cover the proscuitto with mozarella. | 7. Add olives and tomatoes in an even layer on pizza. | 8. Sprinkle parmesan on top. | 9. Bake at 450 for 10-15 minutes or until very golden. (We like ours cheese pretty brown). | 10. Let cool 3-5 minutes before slicing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pizza dough 1 lb prepared 75.65 0.0 16.83 0.425
    pesto sauce 3 -4 tablespoons 0.0 0.0 0.0 0.0
    ricotta cheese 1/2 cup 215.76 3.7696 13.9624 16.0952
    prosciutto 3 ounces 75.65 0.0 16.83 0.425
    mozzarella cheese 8 ounces shredded 734.8188 61.7339 30.7535 40.5284
    kalamata olive 1/2 cup chopped 75.65 0.0 16.83 0.425
    sun tomato 1/2 cup chopped sun-dried 75.65 0.0 16.83 0.425
    parmesan cheese 1 tablespoon grated 18.5 2.0 2.0 0.25

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



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