Makes about 2 cupsThis is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing. This recipe is from Joe Beddia, the dough master behind Philadelphia's cult favorite, Pizzeria Beddia.
Purée cream, basil, fennel, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or with an immersion blender until thick and creamy, 15–30 seconds; season with salt and pepper.
Do Ahead: Cream can be made 3 days ahead. Cover and chill.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 577 | ||
Calories from Fat: 134 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 54.3mg | 17 % | |
Sodium 42.5mg | 1 % | |
Potassium 63.6mg | 2 % | |
Total Carbohydrate 113.8g | 33 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 113.7g | ||
Protein 1.1g | 2 % | |
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: 577
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