Cooks Illustrated
Puree tomatoes until crushed, 2-3 one second pulses. Transfer to strainer and set ofer a bowl to drain at least 30 minutes. Combine tomatoes, sugar, garlic and one tablespoon basil and 1/4 teaspoon salt in a bowl.
Heat stone in the oven at 500. Set prepared dough in heated stone. Brush crust with olive oil. Spread tomato mixture over crust. Sprinkle with cheese and torn basil.
Bake for about 8 minutes on 425.
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Serving Size: 1 Serving (1037g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1027 | ||
Calories from Fat: 484 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.8g | 72 % | |
Saturated Fat 30.5g | 152 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 179.2mg | 55 % | |
Sodium 1455mg | 50 % | |
Potassium 1377.9mg | 36 % | |
Total Carbohydrate 81g | 24 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 67.3g | ||
Protein 59.6g | 85 % | |
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: 1027
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