RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.874
Energy (kCal)	113.037
Carbohydrates (g)	8.4767
Total fats (g)	0.671
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0219
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0442
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2119
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0102
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)	0.0344
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1521
Proline (g)	0.1250
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0023
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3060
Copper, Cu (mg)	0.3066
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2813
Total lipid (fat) (g)	0.6710
Vitamin K (phylloquinone) (g)	207.1360
Cholesterol (mg)	42.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3080
Folate, total (g)	77.6030
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1102.7380
Energy (kcal)	113.0370
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0132
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0226
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0196
Sugars, total (g)	2.3600
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	19.8886
Lutein + zeaxanthin (g)	1137.4800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0280
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0909
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	38.3870
Fatty acids, total saturated 16:0 (g)	0.1205
Carbohydrate, by difference (g)	8.4767
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1864
Tyrosine (g)	0.0561
Potassium, K (mg)	488.2060
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	76.5220
Serine (g)	0.0886
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0657
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0035
Histidine (g)	0.0359
Isoleucine (g)	0.0845
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4874
Water (g)	158.7868
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	598.1500
Sodium, Na (mg)	74.4920
Iron, Fe (mg)	2.7676
Energy (kJ)	473.7260
Ash (g)	1.8914
Caffeine (mg)	0.0000
Glycine (g)	0.0981
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1080
Fatty acids, total polyunsaturated (g)	0.2323
Vitamin E (alpha-tocopherol) (mg)	0.9774
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2024
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1002
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)	0.0985
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1633
Folate, food (g)	77.6030
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.1102
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	61.6460
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1626
Vitamin B-12 (g)	0.8500
Calcium, Ca (mg)	179.9490
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0872
Glutamic acid (g)	0.4047
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)	25.5000
Leucine (g)	0.1199
Folate, DFE (g)	77.6030
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.7617
Tryptophan (g)	0.0224
Threonine (g)	0.0777
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2169
Protein (g)	18.8740
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0965
Betaine (mg)	0.0000
Phosphorus, P (mg)	195.0520
Tocopherol, gamma (mg)	0.0000

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. Place a pizza stone in the bottom of the oven and preheat the oven to 500°. Allow at least 45 minutes for the pizza stone to heat thoroughly. | 2. Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round. Dust a pizza peel with flour and slide the dough onto it. Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary. Season with salt and pepper. Dollop 1/4 cup of the fig jam all over the crust, being sure to leave a 1-inch border of dough all around. Scatter half of the cheese and prosciutto over the dough. | 3. Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing. Repeat with the remaining ingredients to make the second flatbread. Garnish with the sliced scallion and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ball pizza dough				75.65	0.0	16.83	0.425
purpose flour	1/4	cup		75.65	0.0	16.83	0.425
extra virgin olive oil	1/4	cup		75.65	0.0	16.83	0.425
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
rosemary	1	teaspoon	minced	0.917	0.1449	0.0232	0.040999999999999995
salt black pepper			ground	75.65	0.0	16.83	0.425
fig jam	1/2	cup		75.65	0.0	16.83	0.425
gorgonzola	1/4		crumbled	75.65	0.0	16.83	0.425
prosciutto	3	ounces	sliced	75.65	0.0	16.83	0.425
scallion	1		sliced	32.0	7.34	1.83	0.19

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

Cooking in progress....

Fig and Prosciutto Flatbreads