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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On a pastry board lay out the flour, butter, salt, Provence herbs and nutmeg, and chop up thoroughly. Heat up the oven to 230 degrees Celcius. | 2. Mix the cream with yeast,, add to the dough and mix well for 5 minutes tops, then refregirate for another 15 at least. | 3. Chop up onions,pepper and link sausages, leave aside. De-brine corn if you have to. | 4. Blend olives, sundried tomatoes, ketchup and almonds. If the mix is too dry, add olive oil. | 5. Take the dough out of the refregirator, roll out and lay in a pan sprayed with a cooking spray or laid out with baking paper. | 6. Smear the sauce on top, lay out all the veggies and sausages, sprinkle with garlic powder. | 7. Bake for about 20-25 minutes, so that the crust will be nice and white and a little wet inside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	1			64.0	14.944	1.76	0.16
red onion	1			-	-	-	-
red pepper	1			1.25	0.2753	0.0584	0.0138
corn	250			31175.0	6778.75	1185.375	489.375
dog	3	links		-	-	-	-
green olive	12			-	-	-	-
almond	12			23125.44	0.0	0.0	2616.0
sun tomato	4		sun-dried	-	-	-	-
heinz ketchup	2	tablespoons		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
purpose flour	4	cups		-	-	-	-
butter	250			21375.0	982.125	667.875	1800.0
cream	250	ml		836.8979	16.8648	9.2059	87.9504
yeast	20	g		37.0	4.084	4.776	0.18
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
herb	1	teaspoon	mixed	-	-	-	-
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
salt	1	pinch		-	-	-	-

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