RecipeDB

Cooking in progress....

Hidden Valley Pizza With Prosciutto, Spinach and Fontina #RSC

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)122.7216
Energy (kCal)928.1476
Carbohydrates (g)17.11
Total fats (g)38.3337
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees; arrange a rack in the middle position. Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place the pizza crust in the pan, brush all over with oil, and spread the garlic on it. Bake 5 minutes and then bring pizza to the work surface. | 2. Meanwhile, shred cheese. There should be 2 cups. Squeeze spinach until dry and crumble evenly on crust. Add prosciutto and shredded cheese, and return to oven. Bake until cheese is bubbling and golden in patches, 6 to 8 minutes. Cut into wedges and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pizza dough 1 pre-baked 403.4676 0.0 89.7602 2.2667
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    ranch dressing mix 2 teaspoons 403.4676 0.0 89.7602 2.2667
    fontina 1/2 chilled discarded sliced 256.74 1.023 16.896 20.5524
    garlic clove 1 grated 403.4676 0.0 89.7602 2.2667
    spinach 1 box chopped thawed squeezed frozen - - - -
    prosciutto 1/4 sliced 403.4676 0.0 89.7602 2.2667
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    chive 2 teaspoons 0.6 0.087 0.0654 0.0146
    pepper ground - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition