Recipe by Mike Corlett, KLH Marketing Corporate Chef www.klh.com
I use a par-baked low-sodium focaccia bread for this quick and easy decadent treat. It cooks to perfection in the Ovention in 2 minutes. Use good quality chocolate chips and fresh berries for the sauce.
Place raspberries and 8 ounces of the strawberries in a small saucepan with the water and pinch of black pepper. Simmer for about 15 minutes then set aside to cool. Strain the berry mixture through a fine mesh strainer then transfer to a squeeze bottle.
Top your focaccia bread first with the chocolate chips then the marshmallows. Brush the perimeter of the focaccia with simple syrup. Set your Ovention oven as follows:
500 degrees / 45% top blower, 100% bottom blower / 2 minutes
Once pizza finishes cooking, transfer to a cutting board and allow to cool slightly. Slice in to 25 squares and garnish with berry sauce and remaining slices of strawberries.
You can use a par baked pizza crust as well.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 43 | ||
Calories from Fat: 14 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.9mg | 0 % | |
Sodium 7.2mg | 0 % | |
Potassium 61.7mg | 2 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.7g | ||
Protein 0.5g | 1 % | |
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: 43
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