Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
786
Calories
21g
Protein
24g
Fat
121g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package (1 1/2 tsp.) active dry yeast
- 3⁄4 cup warm water
- 1 tsp. sugar
- 2 cups all-purpose flour
- 1⁄4 cup olive oil
- 2 Tbs. dried basil
- 1⁄2 tsp. salt
- Olive oil for coating
- Cornmeal for sprinkling
- 2 red or yellow bell peppers
- 1 cup tomato sauce
- 1⁄4 lb. sliced prosciutto, cut into fine shreds
- 1⁄4 lb. fresh goat cheese (chèvre)
- 2 Tbs. chopped fresh basil or 1 Tbs. dried
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes