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Pizzette With Fontina, Tomato, Basil, and Prosciutto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.4348
Energy (kCal)773.8312
Carbohydrates (g)5.7465
Total fats (g)33.3454
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 475°F Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.). | 2. Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pizza dough 13 7/8 ounces refrigerated 349.8812 0.0 77.8388 1.9656
    fontina cheese 3/4 cup grated 385.11 1.5345 25.344 30.8286
    cherry tomato 8 ounces quartered 349.8812 0.0 77.8388 1.9656
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5
    extra virgin olive oil 2 teaspoons 349.8812 0.0 77.8388 1.9656
    basil 1/3 cup sliced 1.84 0.212 0.252 0.0512
    prosciutto 1 1/2 1/2 sliced 349.8812 0.0 77.8388 1.9656

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



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