13 Ingredients
  • 1 pizza dough, shapred and waiting on a floured peel (see recipe bowl)
  • 1 medium garlic clove grated
  • 1 oz pecorino fresco, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger
  • ⅓ cup finely grated Gruyère cheese
  • 1 ¾ oz fresh mozzarella, pulled into shreds
  • 2 pinches of freshly ground black pepper
  • 4 ¼ oz fresh spinach
  • generous pinch of fine sea salt
  • extra-virgin olive oil, for drizzling
  • 3 ¾ cup all-purpose flour, plus more for shaping the dough
  • ¼ tsp active dry yeast
  • 2 tsp fine sea salt
  • 1 ½ cup water
Chronic Conditions
Helpful
Neutral/Ok
Neutral/Ok
Neutral/Ok
Helpful
Neutral/Ok
Nutrition
466
23% daily value
6 servings
                                       
                                            low-​fat, low-​sugar, vegetarian
     

Fat

12% 8

Saturated

19% 4

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

27% 80

Carbs (net)

- 76

Fiber

15% 4

Sugars

- 1

Sugars, added

- 0

Protein

35% 18

Cholesterol

7% 20

Sodium

21% 503

Calcium

23% 230

Magnesium

12% 50

Potassium

5% 258

Iron

30% 5

Zinc

15% 2

Phosphorus

35% 245

Vitamin A

15% 133

Vitamin C

6% 6

Thiamin (B1)

70% 1

Riboflavin (B2)

46% 1

Niacin (B3)

41% 7

Vitamin B6

9% 0

Folate equivalent (total)

97% 387

Folate (food)

- 79

Folic acid

- 181

Vitamin B12

15% 0

Vitamin D

27% 4

Vitamin E

5% 1

Vitamin K

82% 98

Sugar alcohols

- 0

Water

- 109
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