Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Raisin | 1 small box (28g) | 85 |
| White Bread | 1 slice (30g) white | 79 |
| Grape | 1/2 cup (76g) | 62 |
| Orange Juice | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | 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
- =
- dough
- 1 lbs frozen white bread dough
- -thawed
- olive oil cooking spray
- 1 tbsp olive oil
- choice of topping
- sage and onion topping
- 1 med size onion, thinly sliced
- 1 tbsp sage, chopped fresh
- ->or
- 1 tsp sage, crushed dried
- 1/4 tsp coarse salt
- rosemay and raisin topping
- 1/3 cup golden raisins, plumped in
- 1/4 cup fresh orange juice, for 30
- -minutes
- 1 tbsp rosemary, chopped fresh
- ->or
- 1 tsp rosemary, crushed dried
- tomato topping
- 1 fresh plum tomato, about ¼
- -¼ lb sliced crosswise
- -into paper-thin slices
- 1 oz sun-dried tomatoes, (packed
- -dry), plumped in 1/3 cup of
- -hot water for 5 minutes
- -drained and chopped
- 1 tbsp fresh oregano
- ->or
- 1 tsp oregano, crushed dried
- 1/4 tsp coarse salt
- southwestern topping
- 4 cl garlic, slivered
- 1/4 cup cilantro(fresh coriander)
- 1/4 cup dry-roasted sunflower seeds
- =
Directions
This version of the popular italian flatbread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes. Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into 5-to-6 inch circle. Lightly spray three 12 by 15 inch baking sheet with cooking spray. Place 2 circles of dough far apart on each sheet. Brush circles with olive oil. Sprinkle with topping. Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes. Preheat oven to 475 degrees. Bake until puffed and golden. 8 to 10 minutes. Serve warm. Best eaten same day; freeze for longer storage. Food exchange per serving: sage and onion topping: 1 starch/bread exchagne; cal: 106; pro: 4g; car: 19g; fat: 2g; cho: omg; sod: 252mg; rosemary and raisin topping: 1 ½ starch/bread exchange; cal: 116; pro: 4g; car: 22g; fat: 2g; cho: 0mg; sod: 208mg; tomato topping: 1 ½ bread/starch exchanges; cal: 110; pro: 4g; car: 21g; fat: 2g; cho: 0mg; sod: 256; southwestern topping: 1 bread/starch exchange; cal: 120, pro: 5g; car: 19g:; fat: 3g; cho: 0mg; sod: 202mg;