Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
779
Calories
27g
Protein
30g
Fat
98g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
| Pizza | 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
- 2 tablespoons flour, for the work surface
- 1 ball
- 1 tablespoon semolina flour, for the pizza paddle
- 2 tablespoons olive oil, for brushing the dough
- 1/2 cup
- 8 ounces fresh mozzarella cheese, drained and cut into 6 chunks (not slices)
- 1/4 cup grated pecorino romano cheese
- Salt and freshly ground black pepper
- 8 Genovese basil leaves (see Note, following)
- Extra-virgin olive oil, for drizzling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes