Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
945
Calories
34g
Protein
41g
Fat
109g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| 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
- :
- ½ cup warm water (about 110 degrees)
- 1 envelope (2¼ teaspoons) instant yeast
- 1¼ cups water, at room temperature
- 2 tablespoons olive oil
- 4 cups bread flour
- 1½ teaspoons salt
- :
- 1 tablespoon unsalted butter
- 1 lb. cremini mushrooms, sliced
- ¼ of a red onion, thinly sliced
- 1 cup pesto (homemade or store-bought)
- 8 ounces provolone cheese, shredded
- ½ cup grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes