Delicious Side Dish! Try this with fresh summer or Heirloom tomatoes - pretty and delicious!
Heat oven to 375. Lightly spray 10 inch pie pan with nonstick cooking spray. Separate ough into 4 rectangles. Place rectangles in pan and press evenly over sides and bottom.; press perforations to seal. Prick dough with fork. Bake at 375 until lightly browned (5-10 minutes). Meanwhile, in small saucepan, combine oil, basil and garlic. (I generally use about 2 T. oil) Cook over low heat, just until heated, stirring occasionally. Cover to keep warm. Arrange 1/2 of the provolone slices over the partially baked crust; top with half of the tomatoes. Sprinkle with 2 T. of parmesan. Repeat layers. Spoon basil mixture over top. Bake at 375 for 15-20 minutes or until cheese is melted and crust is browned. Let stand 5 minutes, then cut into wedges.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 4 | ||
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Calories: 674 | ||
Calories from Fat: 437 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.6g | 65 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 26.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 47.9mg | 15 % | |
Sodium 1037.8mg | 36 % | |
Potassium 940.4mg | 25 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 35g | ||
Protein 24.1g | 34 % | |
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: 674
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