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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 450°. Sprinkle a little cornmeal on a pizza pan or baking sheet. | 2. Place the pizza dough on the pan and stretch into a large round or rectangle. Drizzle the dough with EVOO and partially bake until puffed and golden, about 8 minutes. | 3. In a small skillet, heat a drizzle of EVOO over medium heat. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. | 4. Transfer to a bowl and let cool. Add the ricotta, pecorino romano, egg yolks and garlic to the pancetta; season with pepper and stir to combine. | 5. Spread the ricotta mixture over the partially baked pizza dough, leaving a 1/2-inch border all around. | 6. Top with the provolone. Bake until the crust and topping are golden and cooked through, about 12 minutes. | 7. Scatter the parsley on top and cut into wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornmeal				-	-	-	-
pizza dough	1	lb		6.3042	0.0	1.4025	0.0354
extra virgin olive oil				6.3042	0.0	1.4025	0.0354
pancetta	1/4		chopped	6.3042	0.0	1.4025	0.0354
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
pecorino romano cheese	1/4	cup	grated	6.3042	0.0	1.4025	0.0354
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
garlic clove	1		grated	6.3042	0.0	1.4025	0.0354
pepper				-	-	-	-
provolone cheese	1 1/2 - 2	cups	shredded	0.0	0.0	0.0	0.0
flat leaf parsley	1/3	cup	chopped	6.3042	0.0	1.4025	0.0354

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