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Italian Bread Creamy Pesto Pepperoni Pizza

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.0316
Energy (kCal)1719.68
Carbohydrates (g)39.0932
Total fats (g)129.1552
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place one oven rack in upper-third of the oven, and the second oven rack on the lower third. | 2. Heat oven to 450°F (regular or convection air-bake). | 3. Half each loaf lengthwise, then crosswise to make 8 pizza crusts. | 4. In a bowl combine ricotta, pesto, Parmesan, salt and pepper. | 5. Spread on the bread crusts. | 6. Sprinkle the olives on top of the ricotta. | 7. Top with pepperoni slices. | 8. Top with shredded mozzarella cheese. | 9. Place 4 pizzas on one baking sheet and the other 4 on another baking sheet. | 10. Place on sheet on one rack and the other on the other rack. | 11. Bake for about 10-12 minutes (the cheese should be well melted). | 12. Cool for about 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian bread 2 unsliced - - - -
    ricotta cheese 3 cups 1294.56 22.6176 83.7744 96.5712
    pesto sauce 1/3 cup 351.12 8.4756 8.2572 31.584
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    salt pepper - - - -
    black olive 1 cup sliced drained - - - -
    pepperoni 2 packages sliced - - - -
    mozzarella cheese 2 1/2 cups shredded - - - -

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



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