9 Ingredients
  • 2 teaspoons active dry yeast
  • 2 1/2 cups all-purpose flour, divided
  • About 2 tsp. sea salt
  • About 6 tbsp. extra-virgin olive oil, divided
  • 1 can (14.5 oz.) crushed or diced tomatoes (preferably organic), whizzed briefly in a food processor to a chunky purée
  • 2 garlic cloves, thinly sliced
  • 1 cup lightly packed basil leaves
  • 2/3 pound fresh mozzarella (preferably fiore di latte), cut into 1/2-in. cubes (about 2 cups)
  • About 1 tsp. dried oregano
Nutrition
439
22% daily value
6 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

35% 23

Saturated

34% 7

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

15% 44

Carbs (net)

- 41

Fiber

13% 3

Sugars

- 2

Sugars, added

- 0

Protein

30% 15

Cholesterol

10% 29

Sodium

17% 414

Calcium

23% 231

Magnesium

7% 30

Potassium

5% 246

Iron

18% 3

Zinc

15% 2

Phosphorus

30% 213

Vitamin A

10% 91

Vitamin C

11% 10

Thiamin (B1)

80% 1

Riboflavin (B2)

35% 0

Niacin (B3)

26% 4

Vitamin B6

12% 0

Folate equivalent (total)

49% 194

Folate (food)

- 58

Folic acid

- 80

Vitamin B12

36% 1

Vitamin D

40% 6

Vitamin E

17% 3

Vitamin K

24% 29

Sugar alcohols

- 0

Water

- 94
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