RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.234
Energy (kCal)	135.2
Carbohydrates (g)	13.994
Total fats (g)	5.008
Fatty acids, total saturated 20:0 (g)	0.0126
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2894
Fatty acids, total polyunsaturated 17:1 (g)	0.0018
Fatty acids, total trans-monoenoic (g)	0.0012
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0012
Fatty acids, total saturated 4:0 (g)	0.0324
Fatty acids, total trans (g)	0.0102
Riboflavin (mg)	0.0148
Tocopherol, beta (mg)	0.0420
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2502
Tocopherol, delta (mg)	0.7080
Arginine (g)	0.0306
Proline (g)	0.0066
Fatty acids, total polyunsaturated 18:1 t (g)	0.0012
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1240
Adjusted Protein (g)	0.0000
Cystine (g)	0.0036
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.6200
Copper, Cu (mg)	0.0154
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6360
Total lipid (fat) (g)	5.0080
Vitamin K (phylloquinone) (g)	7.5800
Cholesterol (mg)	4.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2646
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.2000
Folate, total (g)	6.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	37.4000
Energy (kcal)	135.2000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0266
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0048
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.7960
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0102
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0006
Magnesium, Mg (mg)	10.4000
Fatty acids, total saturated 16:0 (g)	0.5960
Carbohydrate, by difference (g)	13.9940
Vitamin D (IU)	0.0000
Fructose (g)	3.0300
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0192
Tyrosine (g)	0.0048
Potassium, K (mg)	174.0000
Fatty acids, total saturated 12:0 (g)	0.0280
Vitamin A, RAE (g)	8.6000
Serine (g)	0.0078
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0078
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0042
Fatty acids, total saturated 22:0 (g)	0.0108
Fatty acids, total saturated 14:0 (g)	0.1034
Histidine (g)	0.0048
Isoleucine (g)	0.0096
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0012
Niacin (mg)	0.0964
Water (g)	49.7860
Fatty acids, total saturated 8:0 (g)	0.0112
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0012
Carotene, beta (g)	6.8000
Sodium, Na (mg)	764.6000
Iron, Fe (mg)	1.1500
Energy (kJ)	564.6000
Ash (g)	2.9780
Caffeine (mg)	0.0000
Glycine (g)	0.0090
Fatty acids, total trans-polyenoic (g)	0.0090
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0102
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6876
Fatty acids, total polyunsaturated (g)	1.9788
Vitamin E (alpha-tocopherol) (mg)	2.5760
Sucrose (g)	0.3420
Vitamin B-6 (mg)	0.0530
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0108
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0000
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)	0.0018
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0172
Folate, food (g)	6.8000
Fatty acids, total saturated 20:1 (g)	0.0356
Fatty acids, total monounsaturated (g)	1.3242
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.6548
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.0600
Fatty acids, total polyunsaturated 16:1 c (g)	0.0042
Fatty acids, total saturated (g)	1.1218
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	169.0000
Fatty acids, total saturated 10:0 (g)	0.0252
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0060
Glutamic acid (g)	0.0408
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.0144
Folate, DFE (g)	6.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0090
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0036
Threonine (g)	0.0072
Fatty acids, total polyunsaturated 18:1 c (g)	1.0068
Manganese, Mn (mg)	0.0174
Protein (g)	8.2340
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.2592
Betaine (mg)	0.0000
Phosphorus, P (mg)	147.2000
Tocopherol, gamma (mg)	2.7660

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. Preheat oven to 400°F. | 2. Unroll pizza crust lengthwise over bottom of stoneware bar pan (or use 13" x 9" pan). | 3. Using fingertips, press indentations 1/2 inch apart into surface of dough. | 4. In small bowl, combine salad dressing and garlic; brush over dough. | 5. Sprinkle with half of mozzarella cheese. Top with peppers and olives. | 6. Sprinkle with remaining mozzarella cheese, Parmesan cheese and seasoning. | 7. Bake 25 - 28 minutes or until deep golden brown. | 8. Remove from oven; let cool 10 minutes. | 9. Cut into squares and serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza dough	1	package	refrigerated	-	-	-	-
italian salad dressing	1/4	cup		61.2	5.994	0.23399999999999999	4.008
garlic clove	2		pressed	-	-	-	-
mozzarella cheese	1	cup	shredded divided	-	-	-	-
red pepper	1	jar	roasted drained chopped	-	-	-	-
olive	1/2	cup	sliced ripe	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
italian seasoning	1/2	teaspoon		-	-	-	-

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

Cooking in progress....

Pampered Chef Roasted Pepper Focaccia