Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
874
Calories
44g
Protein
26g
Fat
114g
Carbs
Counts 10 of 12 ingredients — the other 2 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 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
| Marjoram | 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 batch thin-crust pizza dough (see
- related recipe at right)
- 2 Tbs. extra-virgin olive oil, plus more
- for drizzling
- 2 yellow onions, cut into slices 1/4 inch thick
- 1 tsp. salt
- 1 bay leaf
- 2 fresh thyme sprigs
- All-purpose flour for dusting
- 10 salt-cured anchovy fillets, rinsed and
- halved lengthwise
- 1 roasted red bell pepper, cut into 20 strips,
- each 1/4 inch wide (see tip at right)
- 30 niçoise olives, pitted
- 1 Tbs. finely chopped fresh oregano or marjoram
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