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Pizza Margherita
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- cook: 0 hr
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This recipe was brought to us by chef and restaurateur Pino Luongo.
Ingredients
- Extra-virgin olive oil, for pans and drizzling
- Pino's Pizza Dough
- 1 twenty-eight-ounce can Italian plum tomatoes, drained, seeded, and passed through the large disk of a food mill (about 1 cup)
- 6 ounces fresh mozzarella, cut into 1/4-inch cubes
- 12 basil leaves, well washed and spun dry
- Coarse salt
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 123 % Daily Value *
- Total Fat: 9 g 14.02%
- Saturated Fat: 6 g 30.38%
- Trans Fat: 0 g %
- Cholesterol: 30 mg 10.13%
- Sodium: 134 mg 5.57%
- Calcium: 229 mg 22.9%
- Potassium: 17 mg 0.49%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0.47%
- Sugar: 0 g
- Protein: 8 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 6.43%
- Vitamin C 1.46%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq
