* Note: See the "NOLA Pizzas - Basic Dough" recipe which is included in this collection. Preheat oven to 450 degrees. Place the baking stones in the oven. Using a food processor with the metal blade, combine the basil, garlic, pine nuts, and Parmesan cheese. Puree the mixture until smooth. With the motor running, slowly drizzle 1/2 cup of the olive oil through the feed tube and puree until smooth. (Add additional olive oil if needed). Season the pesto with salt and pepper. Remove from the food processor and set aside. To assemble, spread an even layer of the pesto on top of the dough. Layer the cheese over the sauce. Sprinkle the duck confit and tomatoes over the cheese. Place in the oven and bake until the crust is golden brown, about 15 to 20 minutes. Remove the pizza from the oven. Place the pizza on a cutting board and slice the pizza. This recipe yields one 12-inch pizza. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2355 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-24-1998 Recipe by: Emeril Lagasse
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (289g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 251 (54%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 108.9mg||33 %|
|Sodium 1058.7mg||37 %|
|Potassium 504.8mg||13 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 8g|
|Protein 45.2g||65 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
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