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Pizza Stuffed Pizza

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.012
Energy (kCal)656.7176
Carbohydrates (g)17.8809
Total fats (g)16.4378
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the strained tomatoes with the garlic powder and salt to taste to make your pizza sauce. | 2. Chop the vegetables to a pizza-topping state. | 3. Take 2/3 of the pizza dough and roll it out to about 14'' in diameter. | 4. Spread about half the sauce mixture out evenly on the rolled out dough, leaving about 1 1/2 inches from the edge. | 5. Top the dough with the white onions, green pepper and turkey bacon, then cover with cheese. | 6. Roll out the remaining dough until it is about 12'' in diameter. | 7. Place the 12'' dough on top of the first prepared pizza. | 8. Take the remaining sauce and cover the top layer completely. | 9. Carefully fold the edges of the bottom layer over the top, sealing the bottom. (You should have what looks like a thick pizza crust at this point with rolled edges). | 10. Cut some slits into the top crust, to allow for steam to escape. | 11. Top the second layer with the remaining red peppers and red onions, then cover with the remaining cheese. | 12. Place on a pizza pan or pizza stone in a 425F preheated oven and bake for 22 minutes. Sprinkle cornmeal on, or grease, the pizza pan or stone to prevent from sticking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat pizza dough 1 403.4676 0.0 89.7602 2.2667
    tomato 1 cup strained mixed 41.4 9.18 2.16 0.36
    salt - - - -
    garlic powder - - - -
    mozzarella cheese 2 cups shredded - - - -
    red pepper 1 1.25 0.2753 0.0584 0.0138
    green pepper 1 29.8 6.9136 1.2814 0.2533
    red onion 1/2 - - - -
    cooking onion 403.4676 0.0 89.7602 2.2667
    turkey bacon 5 slices 180.8 1.5119999999999998 12.752 13.544

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



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