Pizza con rucola (recipe)

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Pizza con rucola (recipe)
NamePizza con rucola
IngredientsNeapolitan-Style Pizza Dough Cornmeal Semolina flour Mozzarella cheese Smoked mozzarella cheese Tomatoes Pecorino romano cheese Asiago cheese Arugula leaves
Cooktime (in hours)0.2
Preptime (in hours)1
Totaltime (in hours)1.2
Keto friendlinessKeto friendly
Calories192.5
Fat12.5
Protein14.4
Carbohydrate6.3
Fiber1.6
Net carbohydrates4.7
Sugar3.8
Saturated fat7.4
Cholesterol (mg)40.8
Sodium443.7
Yield2 9-inch pizzas
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pizza con rucola (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. Place a baking stone on middle shelf of oven; preheat oven to highest setting for at least 1 hour.
  2. Make pizza one at a time: shape dough on floured surface; transfer it to pizza peel or inverted sheet pan that has been dusted with flour.
  3. Spread half of the mozzarella over the surface of the dough; distribute half the tomatoes over the cheese; sprinkle half the grated Parmigiano-Reggiano over the top.
  4. Carefully slide the pizza from the peel onto the baking stone; bakefor 7-9 minutes.
  5. When pizza is done, the crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden; the underside of the crust should be brown and crisp, not white and soft.
  6. While the pizza is baking, stack the arugula leaves, roll them up lengthwise and cut thinly crosswise to create shreds.
  7. Remove the finished pizza from oven and immediately sprinkle half of the arugula over the top; let pizza cool for about 3 minutes so that the arugula can begin to wilt, then serve it whole or in slices.
  8. Repeat with the remaining ingredients to make the second pizza.

    Food tags
    NA



Keto-meter rating
Keto meter five.png

Time:
Prep Time in Hours and Mins:1H12M

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Contributors: Prab R. Tumpati, MD