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Easter Pizza of the Calabrese Variety

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)330.1308
Energy (kCal)2636.3123
Carbohydrates (g)27.878
Total fats (g)127.1462
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grease the bottom and sides of a 9"x13"x2" deep pan with shortening. | 2. Spread out 3/4 of the dough and line the pan with it (if there are holes wet some of the dough and patch the hole). | 3. The dough needs to hang out of the pan about 1 1/2". | 4. Layer the ingredients as follows: pepperoni, ricotta, ham, mozzarella, egg slices, sopresata, provelone. | 5. Continue layering until all the ingredients are used up. | 6. END WITH PEPPERONI ON TOP! | 7. Roll out remaining dough and cover top. | 8. Cover the holes by pulling over the excess dough that is hanging over. | 9. Seal with water and grease top with shortening. | 10. Prick with a fork all over the top. | 11. Cover with a towel and place in a warm place until when touched with finger the dough springs back (about an hour). | 12. Bake at 350 degrees for 2 hours or until evenly browned. | 13. Turn out on a rack and let cool for about 1/2 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pizza dough 2 1/2 lb 1008.669 0.0 224.4005 5.6667
    diameter pepperoni 3/4 lb sliced 1008.669 0.0 224.4005 5.6667
    ham 1/2 sliced - - - -
    ricotta cheese 2 lbs 1578.5033 27.5784 102.1491 117.7527
    mozzarella cheese 3/4 sliced - - - -
    sopressata 1/2 lb sliced 1008.669 0.0 224.4005 5.6667
    hard egg 1/2 dozen sliced hard-boiled 1008.669 0.0 224.4005 5.6667
    provolone cheese 1/2 sliced 49.14 0.2996 3.5812 3.7268
    shortening - - - -

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



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