RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.9784
Energy (kCal)	437.1694
Carbohydrates (g)	41.9467
Total fats (g)	21.1282
Fatty acids, total saturated 20:0 (g)	0.0476
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6603
Fatty acids, total polyunsaturated 17:1 (g)	0.0238
Fatty acids, total trans-monoenoic (g)	0.2926
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0249
Fatty acids, total saturated 4:0 (g)	0.2033
Fatty acids, total trans (g)	0.4218
Riboflavin (mg)	0.3310
Tocopherol, beta (mg)	0.1089
Lactose (g)	1.3268
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0068
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0023
Fatty acids, total saturated 18:0 (g)	1.7308
Tocopherol, delta (mg)	1.5536
Arginine (g)	0.7254
Proline (g)	3.0074
Fatty acids, total polyunsaturated 18:1 t (g)	0.2608
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9894
Adjusted Protein (g)	0.0000
Cystine (g)	0.2148
Tocotrienol, beta (mg)	0.1361
Selenium, Se (g)	22.7005
Copper, Cu (mg)	0.1854
Maltose (g)	0.6804
Zinc, Zn (mg)	2.8547
Total lipid (fat) (g)	21.1282
Vitamin K (phylloquinone) (g)	43.2211
Cholesterol (mg)	38.2874
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.5942
Menaquinone-4 (g)	2.3814
Phytosterols (mg)	12.7400
Folate, total (g)	59.2835
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0125
Vitamin A, IU (IU)	1920.1150
Energy (kcal)	437.1694
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1786
Fatty acids, total saturated 14:1 (g)	0.0919
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4770
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0034
Sugars, total (g)	8.1458
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0182
Vitamin C, total ascorbic acid (mg)	24.9340
Lutein + zeaxanthin (g)	263.5493
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0919
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	47.8336
Fatty acids, total saturated 16:0 (g)	3.8215
Carbohydrate, by difference (g)	41.9467
Vitamin D (IU)	0.0000
Fructose (g)	2.7202
Fluoride, F (g)	4.1860
Aspartic acid (g)	1.3865
Tyrosine (g)	0.7127
Potassium, K (mg)	628.5515
Fatty acids, total saturated 12:0 (g)	0.3179
Vitamin A, RAE (g)	189.3021
Serine (g)	0.9318
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9688
Fatty acids, total trans-polyenoic 22:4 (g)	0.0057
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0170
Fatty acids, total saturated 22:0 (g)	0.0374
Fatty acids, total saturated 14:0 (g)	1.0016
Histidine (g)	0.5256
Isoleucine (g)	0.8470
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0635
Niacin (mg)	2.2124
Water (g)	215.5581
Fatty acids, total saturated 8:0 (g)	0.1088
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0068
Carotene, beta (g)	835.4897
Sodium, Na (mg)	1267.1515
Iron, Fe (mg)	1.9439
Energy (kJ)	1826.0225
Ash (g)	5.7684
Caffeine (mg)	0.0000
Glycine (g)	0.4304
Fatty acids, total trans-polyenoic (g)	0.1293
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0510
Fatty acids, total saturated 18:2 undifferentiated (g)	5.2303
Fatty acids, total polyunsaturated (g)	5.9575
Vitamin E (alpha-tocopherol) (mg)	1.8259
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2509
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1593
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.4223
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0136
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	4682.8600
Starch (g)	24.5733
Pantothenic acid (mg)	0.5929
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)	0.0998
Fatty acids, total trans-polyenoic 18:3i (g)	0.0023
Thiamin (mg)	0.2424
Folate, food (g)	29.8000
Fatty acids, total saturated 20:1 (g)	0.1006
Fatty acids, total monounsaturated (g)	5.0624
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.8829
Fatty acids, total polyunsaturated 16:1 t (g)	0.0318
Fatty acids, total polyunsaturated 17:0 (g)	0.0680
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.7340
Fatty acids, total polyunsaturated 16:1 c (g)	0.1338
Fatty acids, total saturated (g)	7.8950
Vitamin B-12 (g)	1.1873
Calcium, Ca (mg)	473.5473
Fatty acids, total saturated 10:0 (g)	0.2689
Galactose (g)	0.2608
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5730
Glutamic acid (g)	5.3589
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0011
Carotene, alpha (g)	183.8200
Vitamin E, added (mg)	0.0000
Retinol (g)	111.6281
Leucine (g)	1.7102
Folate, DFE (g)	29.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1270
Fiber, total dietary (g)	3.9984
Tryptophan (g)	0.2093
Threonine (g)	0.5843
Fatty acids, total polyunsaturated 18:1 c (g)	4.2252
Manganese, Mn (mg)	0.6191
Protein (g)	20.9784
Cryptoxanthin, beta (g)	1.1340
Fatty acids, total saturated 18:1 undifferentiated (g)	4.6662
Betaine (mg)	0.1820
Phosphorus, P (mg)	519.6447
Tocopherol, gamma (mg)	4.7203

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 the oven to 450°F. | 2. Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust! | 3. Next, disperse the finely chopped garlic evenly. | 4. Spread the mozzarella cheese throughout the top, but keep it thin. | 5. Place the thinly sliced tomatoes across the entire pizza. | 6. Lightly salt and pepper the tomatoes with the kosher salt. | 7. Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself. | 8. Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking. | 9. Add a little Parmesan cheese and (optional) crushed red pepper and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pizza crust	12	inches		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic clove	2		chopped	-	-	-	-
basil leaf	3 -4		cut	-	-	-	-
tomato	2		cut	32.76	7.0798	1.6016	0.364
mozzarella cheese	4	ounces	shredded	367.4094	30.8669	15.3768	20.2642
parmesan cheese	2	tablespoons		37.0	4.0	4.0	0.5
salt pepper				-	-	-	-
red pepper flake			crushed	-	-	-	-

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

Cooking in progress....

Margherita Pizza (Pizza Margherita)