RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.1612
Energy (kCal)	157.5648
Carbohydrates (g)	7.3908
Total fats (g)	13.8697
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0055
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0081
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0051
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4135
Tocopherol, delta (mg)	0.0023
Arginine (g)	0.0275
Proline (g)	0.0162
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0055
Adjusted Protein (g)	0.0000
Cystine (g)	0.0024
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.3663
Copper, Cu (mg)	0.0250
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1825
Total lipid (fat) (g)	13.8697
Vitamin K (phylloquinone) (g)	5.1003
Cholesterol (mg)	1.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0019
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.5815
Folate, total (g)	2.2237
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	12.3495
Energy (kcal)	157.5648
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0057
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0013
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.6673
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0008
Vitamin C, total ascorbic acid (mg)	0.0151
Lutein + zeaxanthin (g)	5.1915
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0072
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	8.2748
Fatty acids, total saturated 16:0 (g)	1.1701
Carbohydrate, by difference (g)	7.3908
Vitamin D (IU)	0.0000
Fructose (g)	0.0054
Fluoride, F (g)	0.0342
Aspartic acid (g)	0.0185
Tyrosine (g)	0.0046
Potassium, K (mg)	45.0588
Fatty acids, total saturated 12:0 (g)	6.3997
Vitamin A, RAE (g)	2.2395
Serine (g)	0.0051
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0056
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	2.2556
Histidine (g)	0.0026
Isoleucine (g)	0.0047
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0289
Water (g)	237.4713
Fatty acids, total saturated 8:0 (g)	0.4517
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	3.4775
Sodium, Na (mg)	62.9255
Iron, Fe (mg)	0.4125
Energy (kJ)	659.3310
Ash (g)	0.5453
Caffeine (mg)	0.0000
Glycine (g)	0.0058
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2270
Fatty acids, total polyunsaturated (g)	0.2327
Vitamin E (alpha-tocopherol) (mg)	0.5721
Sucrose (g)	4.5809
Vitamin B-6 (mg)	0.0207
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0320
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0074
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0095
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0064
Folate, food (g)	2.2237
Fatty acids, total saturated 20:1 (g)	0.0038
Fatty acids, total monounsaturated (g)	1.6261
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.4123
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.2467
Vitamin B-12 (g)	0.0550
Calcium, Ca (mg)	69.2997
Fatty acids, total saturated 10:0 (g)	0.5095
Galactose (g)	0.0005
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0056
Glutamic acid (g)	0.0321
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0620
Vitamin E, added (mg)	0.0000
Retinol (g)	1.9500
Leucine (g)	0.0086
Folate, DFE (g)	2.2237
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.2013
Tryptophan (g)	0.0015
Threonine (g)	0.0039
Fatty acids, total polyunsaturated 18:1 c (g)	0.0032
Manganese, Mn (mg)	0.0350
Protein (g)	2.1612
Cryptoxanthin, beta (g)	0.0425
Fatty acids, total saturated 18:1 undifferentiated (g)	1.6164
Betaine (mg)	0.0807
Phosphorus, P (mg)	38.7825
Tocopherol, gamma (mg)	0.0677

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a bowl, combine the first four ingredients. | 2. Combine water& oil and add to flour mixture. | 3. Add additional flour if needed to form soft dough. | 4. Turn onto floured surface& knead 1 to 2 minutes. | 5. Place in greased bowl, turning once to grease top. | 6. Cover and let rise in warm place for 20 minutes. | 7. Punch dough down& place on greased 12" pizza pan and pat into a 12" circle. | 8. Brush with salad dressing. | 9. Combine seasonings and sprinkle over top. | 10. Sprinkle with cheeses. | 11. Bake at 450 degrees for 15 minutes or until golden brown. | 12. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
fast rising yeast	1	tablespoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
italian dressing	1/4 - 1/3	cup		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
pepper	1	dash		0.251	0.064	0.0104	0.0033
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
mozzarella cheese	1/2	cup	shredded	-	-	-	-

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

Cooking in progress....

Italian Cheese Bread