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Creamy Ricotta Florentine French Bread Pizzas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)300.3997
Energy (kCal)4594.1524
Carbohydrates (g)87.9112
Total fats (g)336.961
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 Degrees. | 2. Cut french bread in half lengthwise, and hollow out, making a boat to fill with toppings. | 3. Squeeze the liquid from the spinach and add into a large bow. Then add ricotta, sausage, pepperoni, tomatoes, bell pepper, and parmesan cheese, mixing after each ingredient. Salt and pepper to taste. | 4. Place filling into french bread boats and top with slices of provolone cheese. | 5. Bake about 15 minutes or until the cheese is melted and starting to bubble. MAKE SURE THE BOTTOMS DO NOT BURN! If they start to burn, quickly broil the top until cheese is melted and starts to bubble. Allow to sit about 4 to 5 minutes before cuting and serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 10 ounces thawed frozen 62.3689 11.0563 6.2369 0.8505
    french bread 3 loaves - - - -
    italian sausage 1 lb cooked 1569.4315 2.9484 64.637 142.1107
    pepperoni 1/2 sliced cut - - - -
    tomato 2 cut 44.28 9.5694 2.1648 0.49200000000000005
    bell pepper 1 cut - - - -
    part ricotta cheese 32 ounces part-skim 1251.9360000000001 46.6301 103.3301 71.7595
    provolone cheese 16 ounces sliced 1592.136 9.707 116.0309 120.7483
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    salt pepper - - - -

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



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