Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
950
Calories
28g
Protein
44g
Fat
108g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 1/2 batch thin-crust pizza dough (see related
- recipe at right)
- All-purpose flour for dusting
- Olive oil for brushing
- 1/2 red onion, thinly sliced
- 3 1/2 oz. mozzarella cheese, grated
- 6 oz. arugula
- 2 tsp. extra-virgin olive oil
- 1 tsp. balsamic vinegar
- Salt and freshly ground pepper, to taste
- 2 oz. thinly sliced prosciutto (about 4 large
- slices)
- 1 oz. Parmigiano-Reggiano cheese, shaved with
- a vegetable peeler
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