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
263
13% daily value
10 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

21% 14

Saturated

21% 4

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 24

Fiber

8% 2

Sugars

- 1

Sugars, added

- 0

Protein

18% 9

Cholesterol

6% 18

Sodium

10% 248

Calcium

14% 139

Magnesium

4% 18

Potassium

3% 147

Iron

11% 2

Zinc

9% 1

Phosphorus

18% 128

Vitamin A

6% 55

Vitamin C

6% 6

Thiamin (B1)

48% 1

Riboflavin (B2)

21% 0

Niacin (B3)

16% 3

Vitamin B6

7% 0

Folate equivalent (total)

29% 116

Folate (food)

- 35

Folic acid

- 48

Vitamin B12

21% 1

Vitamin D

1% 0

Vitamin E

10% 2

Vitamin K

14% 17
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