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Greek Pesto Ricotta Pizza

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.9436
Energy (kCal)879.42
Carbohydrates (g)13.6544
Total fats (g)79.6428
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 425 degrees. | 2. Spread the pesto all over the crust of the pizza. Use extra pesto if desired. | 3. Drop the ricotta cheese in dollops all over the pizza. | 4. Sprinkle the mozzarella on top of the ricotta. | 5. Add the artichokes, sundried tomatoes, and mushrooms. | 6. Sprinkle the parmesan and walnuts on top. | 7. Finish with cracked black pepper. | 8. Bake in oven 10-12 minutes or until the crust is golden and cheese is melted. Cut into slices when it has cooled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pizza crust 12 inches - - - -
    pesto sauce 4 -6 tablespoons commercially-prepared 0.0 0.0 0.0 0.0
    ricotta cheese 3/4 cup low-fat 323.64 5.6544 20.9436 24.1428
    part mozzarella cheese 1/2 cup shredded part-skim - - - -
    artichoke heart 0.5 can quartered drained - - - -
    sun tomato oil 6 sun-dried sliced packed - - - -
    mushroom 1/2 cup sliced sauteed - - - -
    parmesan cheese 1/4 cup shredded 74.0 8.0 8.0 1.0
    walnut 1/4 cup chopped toasted 481.78 0.0 0.0 54.5
    black pepper cracked - - - -

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



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