| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Cheese | 4 | Servings |
INGREDIENTS
| 320 | g | Pizza dough |
| 300 | g | Ricotta cheese, ricotta |
| romana if possible | ||
| 1 | Pelati or pureed tomatoes | |
| Salt and pepper to taste | ||
| Some olive oil |
INSTRUCTIONS
From: alfredo@nexus.org (Alfredo E. Cotroneo) Date: Fri, 3 Nov 1995 04:21:39 GMT (Anna on Alfredo's computer - Sorry for the English, I'm Italian) Press the dough into a pizza pan then put the spread the tomatoes (they should be quite "watery" as ricotta cheese is too dry to get the right consistency for your pizza) , salt and some olive oil. Put in a preheated oven and cook for half the time it takes to be ready. Take the pan out and spread ricotta and pepper. Finish cooking. If you have a special pizza oven you can spread all the ingredients before cooking, as it takes much less time to cook the pizza and the cheese doesn't get "burned". REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 279
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 23.3mg
Sodium: 96.1mg
Potassium: 166.5mg
Carbohydrates: 37.6g
Fiber: <1g
Sugar: <1g
Protein: 13.4g