Try this Spinach And Ricotta Pizza recipe, or contribute your own.
Suggest a better descriptionCombine the yeast, sugar, lukewarm water and 35g (1 1/2oz) flour in a large bowl with your hands. Let it proof for 10 minutes and add the remaining flour, salt, olive oil and water and mix well with a wooden spoon. Turn out onto a floured work surface and knead for 7-10 minutes, until smooth and elastic. The dough should feel moist to the touch. The dough can be made with an electric mixer, mix for 5-7 minutes, or a food processor for about 1 minute. Place the dough in an oiled bowl and tutn to coat with oil. Cover with cling film and let it rise in a warm place for 1 1/2-2 hours until doubled in size. For the topping use fresh spinach leaves, sliced ricotta, a pinch of nutmeg and salt and ground black pepper. Per serving: 377 Calories (kcal); 41g Total Fat; (95% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 1738mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (321g) | ||
Recipe Makes: 1 | ||
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Calories: 884 | ||
Calories from Fat: 127 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 184.7mg | 6 % | |
Potassium 1101.2mg | 29 % | |
Total Carbohydrate 157g | 46 % | |
Dietary Fiber 15.1g | 61 % | |
Sugars, other 141.8g | ||
Protein 35.3g | 50 % | |
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: 884
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