RecipeDB

Cooking in progress....

Fresh Tomato-Pesto Pizza

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.0302
Energy (kCal)744.89
Carbohydrates (g)32.8373
Total fats (g)50.6236
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 475°. | 2. To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. | 3. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended. | 4. To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and provolone. | 5. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 4 cups - - - -
    garlic clove 2 - - - -
    chicken broth 1/4 cup reduced sodium fat free 19.53 0.4725 2.7846 0.6552
    parmesan cheese 1 tablespoon grated 18.5 2.0 2.0 0.25
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    pizza crust 1 italian cheese-flavored - - - -
    tomato 3 cups chopped seeded 124.2 27.54 6.48 1.08
    garlic clove 3 sliced - - - -
    provolone cheese 1 cup shredded 463.32 2.8248 33.7656 35.1384
    basil leaf 1/4 cup sliced - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition