Estimated Nutrition (whole recipe, rough)
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 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| 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
- =
- 2 tsp dry active yeast
- 1 1/2 cups warm water
- 1 tsp dry sweetener
- 3 cups flour
- 1 tsp salt
- 1 1/2 tsp dried rosemary (or 1 tbsp fresh)
- 1 1/2 tsp dried oregano (or 1 tbsp fresh)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp olive oil
- 1/2 cup kalmata olives, chopped
- 1/2 cup sundried tomatoes, rehydrated and chopped
- =
Directions
In a large bowl, stir together the yeast, warm water and sweetener. Let sit for 10 minutes. Stir in flour and salt until well combined. On a lightly floured surface, knead dough for 6 - 8 minutes. Tranfer dough to a large, lightly oiled bowl. Cover with a cloth and let rise in a warm place until doubled in size, approx 1 - 1 1/2 hour.
Preheat oven to 400. In a small bowl, mix together the rosemary, oregano, salt and pepper. Set aside. Punch down dough and roll out to form a rectangle. Place on a lightly oiled cookie sheet and let rise for 30 minutes. Dimple surface of dough all over with fingertips and brush surface with olive oil. Sprinkle rosemary mixture evenly over dough and top with olives and sundried tomatoes. Bake 15 - 20 minutes or until the edge is browned.