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Suggest a better descriptionSprinkle yeast over warm water in small bowl. Stir until dissolved. Stir in sugar. Let stand until mixture begins to bubble. Stir in milk, garlic and 1 teaspoon salt. Beat in enough flour to make moderately stiff dough. Turn dough out onto lightly floured surface and knead until smooth and satiny, 10-12 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place until doubled. Punch dough down. Roll out on lightly floured surface to a 13x9" rectangle. Place on lightly greased baking sheet sprinkled with cornmeal. Brush dough with half of oil. Cover with tomato slices slightly overlapping in rows. Brush tomatoes with remaining oil. Season tomatoes to taste with salt and pepper. Bake at 350F. 20-25 minutes or until edges of pizza dough are browned. Sprinkle with fresh basil and cheese. Cut into 2x4" pieces. Each serving contains about: 223 calories; 419 milligrams sodium; 3 milligrams cholesterol; 4 grams fat; 38 grams carbohydrates; 8 grams protein; 0.35 grams fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 236 | ||
Calories from Fat: 12 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 9.5mg | 0 % | |
Potassium 120.1mg | 3 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 46g | ||
Protein 7.1g | 10 % | |
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: 236
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