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Truffled Taleggio or Fontina and Mushroom Pizza

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)162.5632
Energy (kCal)1604.3763
Carbohydrates (g)7.9607
Total fats (g)100.0404
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F | 2. Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle (Thin crust is the key.). Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork. | 3. Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. | 4. Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms evenly over crust, then season with salt and pepper and lay cheese on top. | 5. Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil and season with pepper. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pizza dough 1 lb 403.4676 0.0 89.7602 2.2667
    mushroom 1/2 sliced - - - -
    sea salt pepper ground 403.4676 0.0 89.7602 2.2667
    cheese 3/4 lb discarded sliced 1200.9087 7.9607 72.803 97.7737
    white truffle oil 1 teaspoon 403.4676 0.0 89.7602 2.2667

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



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