RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1559
Energy (kCal)	29.5941
Carbohydrates (g)	6.5531
Total fats (g)	0.5128
Fatty acids, total saturated 20:0 (g)	0.0009
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0222
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)	0.0010
Fatty acids, total saturated 4:0 (g)	0.0001
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0256
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0236
Tocopherol, delta (mg)	0.0184
Arginine (g)	0.1222
Proline (g)	0.1086
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0721
Adjusted Protein (g)	0.0000
Cystine (g)	0.0124
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3580
Copper, Cu (mg)	0.0764
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3012
Total lipid (fat) (g)	0.5128
Vitamin K (phylloquinone) (g)	16.7502
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0182
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.5895
Folate, total (g)	8.3872
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	237.5582
Energy (kcal)	29.5941
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0037
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0100
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3755
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0157
Vitamin C, total ascorbic acid (mg)	1.0174
Lutein + zeaxanthin (g)	107.2900
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0430
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)	17.4108
Fatty acids, total saturated 16:0 (g)	0.0526
Carbohydrate, by difference (g)	6.5531
Vitamin D (IU)	0.0000
Fructose (g)	0.0794
Fluoride, F (g)	0.5900
Aspartic acid (g)	0.1076
Tyrosine (g)	0.0282
Potassium, K (mg)	120.4067
Fatty acids, total saturated 12:0 (g)	0.0067
Vitamin A, RAE (g)	11.8762
Serine (g)	0.0285
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0373
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)	0.0016
Fatty acids, total saturated 14:0 (g)	0.0077
Histidine (g)	0.0164
Isoleucine (g)	0.0312
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2283
Water (g)	0.8094
Fatty acids, total saturated 8:0 (g)	0.0019
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	127.8780
Sodium, Na (mg)	5.0640
Iron, Fe (mg)	1.6592
Energy (kJ)	123.8378
Ash (g)	0.5247
Caffeine (mg)	0.0000
Glycine (g)	0.0404
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0001
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1142
Fatty acids, total polyunsaturated (g)	0.1403
Vitamin E (alpha-tocopherol) (mg)	0.8041
Sucrose (g)	0.1494
Vitamin B-6 (mg)	0.0830
Fatty acids, total trans-polyenoic 13:0 (g)	0.0008
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0449
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0026
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.3450
Starch (g)	0.0000
Pantothenic acid (mg)	0.0823
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)	0.0297
Folate, food (g)	8.3872
Fatty acids, total saturated 20:1 (g)	0.0012
Fatty acids, total monounsaturated (g)	0.2075
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)	3.8266
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1035
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	60.8260
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0163
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0379
Glutamic acid (g)	0.1735
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.6070
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0586
Folate, DFE (g)	8.3872
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)	2.5002
Tryptophan (g)	0.0095
Threonine (g)	0.0233
Fatty acids, total polyunsaturated 18:1 c (g)	0.1192
Manganese, Mn (mg)	0.4757
Protein (g)	1.1559
Cryptoxanthin, beta (g)	28.7052
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2020
Betaine (mg)	0.7417
Phosphorus, P (mg)	27.4388
Tocopherol, gamma (mg)	0.6143

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. to make the seasoning: In a small ssaucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature. | 2. The Pizza bread: Lightly flour the back of a 15 x 10 inch baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet. | 3. Stir the seasoned oil and liberally brush the surface of the dough. Turn the baking sheet (like a big spatula) with the dough directly onto cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil. | 4. Grill over direct medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles, it will deflate when turned over. | 5. Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes. | 6. Remove from grill and cool slightly on a cooling rack. Add toppings, return to grill, close lid and grill to desired doneness (cheese melts etc.) Repeat grilling procedure for 2 remaining balls of dough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread dough	1	package		-	-	-	-
prosciutto				-	-	-	-
tomato			sliced	-	-	-	-
asparagus				-	-	-	-
parmesan cheese			shaved	-	-	-	-
onion				-	-	-	-
herb				-	-	-	-
extra virgin olive oil	1	cup		-	-	-	-
oregano	2	teaspoons	ground	5.3	1.3784	0.18	0.0856
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
salt	1/2	teaspoon		-	-	-	-
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
red pepper flake	1/2	teaspoon		-	-	-	-
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
tomato			chopped	-	-	-	-
onion			chopped	-	-	-	-
basil			chopped	-	-	-	-

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

Cooking in progress....

Grilled Pizza