xiaoxl/recipe_data huggingface dataset:
Tvp Sausage Crumbles (Vegan)


Ingredients:
soy sauce, tamari, sage, liquid smoke, hing, thyme, fennel seed, cayenne pepper, black pepper, salt, boiling water, canola oil

Directions:
In a bowl mix together the first nine ingredients.  Bring water to a boil and pour over mixture.
Pour in the textured soy protein, mix with a fork, and let stand for 10 minutes.   Fluff with a fork.  Taste to see if more seasonings need to be added.
Put oil in a frying pan over medium heat. Add mixture, and fry until well browned. (you may need to add extra oil if the pan becomes too dry].
My Secret Brandy Truffles


Ingredients:
heavy cream, brandy

Directions:
Put the chocolate chips in a glass bowl.
In a small saucepan, bring the cream to a boil and then pour it over the chocolate.
Shake the bowl gently to let the cream settle into the chocolate, then cover the bowl with a plate or a lid to allow the chocolate to melt (takes about 5 minutes].
Whisk to mixture until smooth and shiny.  Stir in the Brandy.  Cover the SURFACE of the CHOCOLATE with the plastic wrap and put in a cool place for about two hours to let the chocolate firm up.  (Do not simply put the plastic over the bowl.  If you do, the chocolate with develop a "skin" like pudding does.].
Line a baking sheet with wax or parchment paper.  Use two spoons to drop 1/2 to 1-inch mounds of chocolate on the paper.
Chill your hands under cold water (then dry them], and roll the mounds between your palms to shape them into smooth round balls.
Pour the cocoa/ground chocolate onto a plate or bowl, and roll the truffles in the chocolate using a clean spoon to help you coat them.  Refrigerate the truffles until ready to serve.
To serve, gently scoop the truffles out of the cocoa with a fork and put them in small candy cups or a decorate platter.  I like to use a small silver platter than I've refrigerated for nice presentation.
Pita Pizza


Ingredients:
mozzarella cheese, tomato sauce, garlic powder, basil, onion rings, green pepper, mushroom, tomatoes

Directions:
heat oven to 400 degrees.
spread sauce on pita shell.
sprinkle cheese on top of sauce and pita shell.
*add the toppings you want.
bake for 10 min or until brown (I usually broil it for a couple minute to make it crunchy].
Crazy Cake


Ingredients:
flour, sugar, salt, baking soda, vinegar, vanilla, water

Directions:
Add all of the dry ingredients to a bowl and mix them together to remove any lumps.
Add the liquids and mix until smooth.
pour into an ungreased 9x14 pan, bake at 350 for 35-40 minutes.
Mustard Pretzel Dip


Ingredients:
sour cream, mayonnaise, prepared yellow mustard, sugar

Directions:
Stir together ingredients.  Cover and refrigerate at least 30 minutes., Serve with sourdough pretzels.
Tamarillo Chutney


Ingredients:
tamarillos, olive oil, onion, garlic cloves, caster sugar, white wine vinegar, raisins, allspice, cinnamon

Directions:
To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel.
Roughly chop and put in a bowl.
Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft.
Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil.
Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.
Pittsburgh Chipped Ham Barbecues
Category: main-dish
By MAP431056

Barbequed ham sandwiches are a quick solution to dinner. The barbeque sauce is simple and made from scratch on the stove top.

Ingredients:
1 cup ketchup
1 cup water
1 tablespoon brown sugar
1 tablespoon cider vinegar
¼ cup sweet pickle relish
1 tablespoon Worcestershire sauce
¼ teaspoon ground cinnamon
1 pinch ground black pepper
1 pinch garlic salt
½ teaspoon liquid smoke flavoring
1 pound chipped ham
6  hamburger buns

Directions:
In a large saucepan, combine the ketchup, water, brown sugar, cider vinegar, sweet pickle relish and Worcestershire sauce. Season with cinnamon, black pepper,  garlic salt and liquid smoke.  Bring to a simmer over low heat and simmer for 20 minutes. Shred the ham and stir into the mixture. Simmer longer if desired, then serve hot on hamburger buns. The mixture can also be frozen.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 326.5
Fat: 10.5 g
Saturated fat: 3.2 g
Carbohydrates: 41.4 g
Sugars: 14.6 g
Dietary fiber: 1.5 g
Protein: 16.9 g
Cholesterol: 44.6 mg
Sodium: 1858.2 mg
Grilled Sesame-Soy Shishito Peppers
Category: appetizers-and-snacks
By France C

Change things up at dinner time with these grilled shishito peppers. They might just become your new favorite side dish. These are great with grilled steak or salmon. Careful, 1 in 10 peppers are hot!

Ingredients:
1 tablespoon sesame oil
1 tablespoon soy sauce
½ teaspoon finely grated ginger
½ teaspoon grated garlic
8 ounces shishito peppers, rinsed
salt to taste

Directions:
Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally. Preheat an outdoor grill for medium-high heat and heat a grill pan. Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes. Return peppers to bowl with marinade and toss. Sprinkle with salt, if desired, and serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 55.3
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 5.8 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 1.4 g
Sodium: 268.2 mg
New Potatoes and Anchovy Sauce


Ingredients:
new potatoes, butter, garlic cloves, anchovy fillets, green onion, light sour cream, plain yogurt, fresh parsley

Directions:
Place potatoes in a saucepan and cover with cold water. Bring to the boil covered, over a medium high heat. Reduce to medium and cook until tender, about 15 to 20 minutes.
Meanwhile, make the sauce.
Melt the butter in a heavy-based saucepan over a medium heat. Add the garlic, anchovies and onions; stir until the anchovies form a paste texture-about 2 minutes.
Reduce heat to very low and add the sour cream, yogurt and parsley. Stir continuously until heated through. Do not boil.
Place the potatoes in a warm serving bowl and pour the sauce over to coat.
Serve immediately.
Coconut Poke Cake
Category: desserts
By Leslie

White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.

Ingredients:
1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Directions:
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 - 9x13 inch cake

Calories: 303.7
Fat: 13.8 g
Saturated fat: 10.3 g
Carbohydrates: 43.4 g
Sugars: 36.7 g
Dietary fiber: 1.2 g
Protein: 3 g
Cholesterol: 5.6 mg
Sodium: 199.5 mg
Raspberry Bar Cookies


Ingredients:
flour, powdered sugar, margarine, lemon juice, flour, walnuts, light brown sugar, margarine

Directions:
Preheat oven to 350 degrees.
For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to] and pat into bottom of a 9-in. x 13-in. x 2-in. pan.  Bake 12 minutes.
For filling, stir ingredients together and spread over baked crust.  You do not have to wait for the crust to cool.
For crumble topping, mix ingredients together and sprinkle over top.  Bake for 20 minutes.
Midnight Mozart


Ingredients:
ground coffee, Kahlua

Directions:
Brew coffee., Stir in  liqueur's., Serve topped with whipped cream.
Tuna Fish and Chips Croquettes #SP5


Ingredients:
panko breadcrumbs, eggs

Directions:
Spray large nonstick pan with cooking oil spray according to package directions.
In a large mixing bowl, add together hash browns and tuna with olive oil. Mix well.
In a smaller bowl, add panko bread crumbs and spice; mix and set aside.
Lightly beat eggs in a small bowl.
Add bread crumb mixture to tuna mixture in large bowl and gently stir until ingredients are incorporated.
Add eggs and blend well.
Form mixture into uniform, palm sized patties, about a quarter of an inch thick and a little over 3 inches in diameter.
Cook patties uncovered over medium heat, turning occasionally to brown each side evenly until golden brown and center is done, approximately 7 to 10 minutes for each of the two batches of 6.
Plate and serve immediately.
3 Cheese Asparagus


Ingredients:
asparagus, cheddar cheese, mozzarella cheese, pepper

Directions:
Cut off bases on Asparagus and boil in water in sauce pan for 10 minutes.
Pre-heat oven to 400.
Cover cookie sheet or 9 x 11 pan with aluminum foil, lie Asparagus stalks on foil - season with pepper.
Cover with slices of Brie, season with pepper.
Cover Brie with diced cheddar, season with pepper.
Cover Cheddar with grated mozzarella, season again.
Place pan in oven for 10 minutes or until cheese is melted.  Turn oven setting to broil and leave in for a few minutes until cheese is beginning to brown, around 5 minutes.
Serve hot.
Shrimp Corn Cakes With Citrus Chile Salsa


Ingredients:
corn kernel, buttermilk, eggs, butter, flour, cornmeal, baking soda, salt, sugar, fresh parsley, green onions, medium shrimp, onion, lime, lemon, mango, fresh coriander

Directions:
Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth.
In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels.
In another medium bowl combine flour, corn meal, baking soda, salt and sugar.
Stir in corn mixture.
Add chopped parsley, green onions and chopped shrimp.
Set aside batter until ready to cook.
In a medium skillet heat vegetable oil over medium heat.
Drop spoonfuls of the corn/shrimp mixture into hot oil.
Fry on each side for about 4 minutes or until golden brown.
Remove and cool on wire rack.
Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl.
Puree half the mixture and return to bowl. Mix.
Dilly Casserole Bread


Ingredients:
active dry yeast, dry yeast, warm water, large-curd cottage cheese, sugar, onions, flour, butter, salt, dried dill weed, baking soda, egg

Directions:
Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.
Let proof for 10 minutes, until foamy.
Heat cottage cheese until lukewarm.
Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.
Add flour, a little at a time, to make a stiff batter, beating well after each addition.
You will have to use your hands to mix it all together toward the end.
Cover, and let rise in a warm place until doubled, 50-60 minutes.
Stir down with 25 vigorous strokes.
Turn into well-greased 1-1/2 quart round casserole.
Cover, and let rise in warm place until doubled in bulk, 30-40 minutes.
Bake in a preheated moderate (350 degree F] oven for 40-50 minutes.
Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.
Turn out onto a wire rack to cool completely before wrapping.
Stuffed Peppers


Ingredients:
bell peppers, brown rice, mozzarella cheese, tomatoes

Directions:
Slice and Core peppers, place in baking dish.
Cook rice and add rice and seasonings to raw turkey meat.
form balls and place in pepper hulls.
flatten each whole tomato with your fork.
top each pepper with tomato
top with a thick slice of cheese.
Bake at 350 degrees for an hour,  or until meat is no longer pink and cheese is brown and bubbly.
If you prefer less done cheese, top after 45 minutes in the oven.
Country Style Egg and Bacon Pie


Ingredients:
puff pastry, eggs, bacon, onion, tomatoes, peas

Directions:
Preheat oven to 180oC.
Line a baking dish with one sheet of pastry.
Layer the ingredients.
First the onion and bacon on the bottom, then sprinkle peas, lay the sliced tomatoes.
Crack the eggs into the pie one at a time (do not beat beforehand].
And sprinkle with grated cheese.
Cover with second sheet of pastry.
Brush with milk and spike some holes in the pastry top.
Bake in a moderate oven for 40 minutes.
Healthier Carrot Cake III
Category: desserts
By MakeItHealthy

We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.

Ingredients:
4  eggs
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
¼ cup butter, softened
1 (8 ounce) package Neufchatel cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 1 9x13-inch cake

Calories: 399.5
Fat: 24.7 g
Saturated fat: 5.8 g
Carbohydrates: 42 g
Sugars: 31.4 g
Dietary fiber: 2.8 g
Protein: 5.3 g
Cholesterol: 57.6 mg
Sodium: 354.9 mg
'the Belle of the Ball' Chili Con Carne


Ingredients:
ground beef, onion, coconut oil, garlic cloves, oregano, chili powder, ground cumin, cayenne pepper, fire-roasted tomatoes, tomato paste, kidney beans, water, salt, ground pepper

Directions:
In a heavy pot sautee onions, coconut oil, ground beef and garlic.
Add oregano, chili powder, cumin, cayenne, and chipolte chili powder. Sautee for 2 minutes.
Add tomatoes, tomato paste, kidney beans, water, salt and pepper.
Simmer for 2-3 hours until flavours blend.
(Add more water as needed as the chili simmers].
Serve with rice.
Sharp cheddar, corn chops and fresh chopped corriander may be served on the side.
Cake Mix Brownies


Ingredients:
eggs, water, sweetened condensed milk

Directions:
In a large bowl, mix the 1st 4 ingredients by hand till blended.  Set aside.
In a saucepan, or microwave, melt the chocolate chips, add sweetened condensed milk and stir till completely blended. Add to cake mixture, mix by hand till well blended.
Pour in 9x13 pan that has been sprayed by cooking spray.
Bake at 350 for 40-45 minutes. Let cool, cut into squares.
You might want to add chips, nuts, or use yellow cake mix, and white chocolate chips to make blondies.
My Big Fat Greek Almond Chicken


Ingredients:
unsalted butter, boneless skinless chicken breasts, sea salt, fresh ground black pepper, all-purpose flour, dried rosemary, olive oil, dry white wine, fresh garlic, chicken broth, fresh lemon juice, of fresh mint, dried dill, ground cumin, dried oregano, unsalted butter

Directions:
NOTE: THIS RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN PROPORTIONS, SIMPLY BY USING LARGE BUTTERFLIED CHICKEN BREASTS, DIVIDED INTO 4 SERVING-SIZE CUTLETS (IN THAT CASE, DOUBLE THE SAUTE BUTTER, ALMONDS, AND SAUCE INGREDIENTS, BUT FIRST WHISK 2 TEASPOONS CORNSTARCH INTO THE CHICKEN BROTH BEFORE ADDING, SO SAUCE WILL HAVE THE PROPER CONSISTENCY].(STEP ONE]: BUTTERFLY two boneless skinless chicken breasts into open heart-shaped slices; REMOVE any fat, tendon or membrane if present; PLACE butterflied chicken atop a sheet of plastic wrap, then wrap sheet around chicken to cover completely; POUND chicken using a heavy flat mallet, firmly in continuous outward motions, to pound/stretch chicken to 1/4-inch thickness.
PREP and measure all required ingredients and have close to your cooking station; UNWRAP plastic from chicken and season both sides with fresh ground sea salt and fresh ground black pepper.
MEASURE 1/4 cup flour into a large plastic resealable container or zip-lock bag; ADD 1/4 teaspoon crushed dried rosemary to flour; SEAL container and shake to blend; PLACE one seasoned chicken piece into container; SEAL container; SHAKE and swirl container to coat chicken thoroughly and evenly; REPEAT dredging procedure with remaining chicken.
INTO a small mixing bowl, whisk together the following SAUCE ingredients (omitting white wine, garlic and butter]: 1/2 cup low sodium chicken broth, 2 tablespoons fresh lemon juice, 1/2 tablespoon minced fresh mint, 1/4 teaspoon dried dill, 1 pinch ground cumin and 1 pinch crushed dried oregano; PLACE bowl close to cooking station.
COAT a very large saute pan lightly with nonstick cooking spray; HEAT 2 tablespoons unsalted over medium heat; SAUTE almonds until golden, being careful not to scorch; REMOVE from heat then remove almonds from pan with a slotted spoon or spatula, placing into a small bowl close to cooking station.
ADD enough olive oil to saute pan to yield 3 tablespoons; HEAT pan over medium-high heat; SEAR chicken 2 - 2 1/2 minutes on one side; TURN chicken using tongs; COOK other side for 2 - 2 1/2 minutes; REMOVE pan from heat; TRANSFER chicken to a plate.
POUR off most of the the oil from pan, wiping outer sides of pan immediately to catch drips; RETURN saucepan to medium-high heat; DEGLAZE the pan with 1/4 cup dry white wine; ADD 2-3 chopped cloves garlic and cook until liquid is reduced to half, about 2 minutes; POUR the seasoned chicken broth mixture into saucepan.
RETURN the cutlets to saucepan and allow to cook for one minute; TURN cutlets and cook for one remaining minute; TRANSFER cutlets to serving plates.
ADD 1-2 tablespoons unsalted butter to saucepan, swirling pan as butter melts; ONCE butter has melted, stir in the reserved almonds; POUR sauce over each serving; GARNISH with minced fresh parsley.
SERVE and ENJOY!
Leeks and Spaghetti


Ingredients:
spaghetti, butter, bacon, leeks, creme fraiche, peas, lemon, flat leaf parsley, parmesan cheese

Directions:
1Bring a medium pan of salted water to the boil, add the spaghetti and cook accordingly to the packet instructions. Once cooked, drain and set aside.
2In the meantime, fry the bacon in a medium sized pan over a low heat until the fat releases from the bacon. Turn up the heat and cook for about five more minutes, until the bacon starts to colour. Add the leeks and cook for a further 5 minutes.
3Add the crème fraiche and cook until it starts to bubble and reduce slightly.
4Add the lemon juice and zest to your sauce, season with salt and pepper and add the chopped parsley.
5Toss the pasta in the sauce, serve in bowls and sprinkle with Parmesan.
Stuffed Cabbage


Ingredients:
green cabbage, short-grain rice, ground pork, salt, black pepper, egg, Hungarian paprika, onion, olive oil, Heinz ketchup, water

Directions:
Core out the cabbage.
Bring water to boil in a good sized pot.
Place cabbage in so cut side will be down in pot.
Let simmer several minutes and one by one  remove leaves.  Pile them on top of each other so that the steam will continue to soften them a bit.
When cooled, remove the hard vein of cabbage with a knife so that the leaves are about the same thickness. You should have 18 to 20 leaves.
Pick out the 15 nicest and set the rest aside.  It may come in handy for "repairs" of the other leaves.  Then slice thin.   This suggestion was taken by one of the readers.
Peel and dice onions.
In a medium frypan, place olive oil and the chopped onions.  Saute on medium low until the onions have softened quite a bit. Shut heat off.
To the onions now add the rice (uncooked]. Stir and let cool. The rice will absorb some of the flavor of the sauteed onions.
In a large bowl, add the meats, seasonings, egg and cooled onion/rice mixture. Mix well.
Divide meat mixture into 15 portions.
Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends.
Now retrieve the sliced up left over cabbage and place in on the bottom of a 4 quart ovenproof pot.  Layer the rolls on top of this and pour about 2 cups of ketchup on top.
Add water so that the rolls are covered by at least 1/2" of water.
Cover with lid or foil and bake at 350 degrees for 2 hours 15 minutes.
Brown Rice and Corn Cakes
Category: appetizers-and-snacks
By Krysie

A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner.

Ingredients:
2 (15.25 ounce) cans whole kernel sweet corn, drained
2 cups cooked brown rice, cooled
½ cup skim milk
2  eggs, beaten
2 tablespoons chopped fresh chives
⅔ cup whole wheat flour
2 teaspoons baking powder
⅛ teaspoon ground nutmeg
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed

Directions:
Combine corn, rice, milk, eggs, and chives in a large bowl. Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl. Stir flour mixture into corn mixture until well combined. Heat olive oil on a griddle or a large skillet over medium heat. Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 285.4
Fat: 6.1 g
Saturated fat: 1.3 g
Carbohydrates: 53.4 g
Sugars: 5.6 g
Dietary fiber: 5.5 g
Protein: 9.9 g
Cholesterol: 62.4 mg
Sodium: 620 mg
Fast and Easy Ricotta Cheese Pizza with Mushrooms, Broccoli, and Chicken
Category: world-cuisine
By jen082907

This is a delicious pizza with a buttery ricotta cheese sauce and with a topping of mushrooms, broccoli, and chicken breast.

Ingredients:
1 tablespoon butter
1  skinless, boneless chicken breast, cut into bite-sized chunks
1 (8 ounce) container ricotta cheese
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon dried oregano
salt and ground black pepper to taste
1 (12 inch) pre-baked pizza crust
2 cups shredded mozzarella cheese
½ cup chopped fresh broccoli
1 (3 ounce) can sliced mushrooms, drained

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside. Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza. Bake in the preheated oven until the cheese is melted, about 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 pizza

Calories: 310.5
Fat: 13.1 g
Saturated fat: 7.2 g
Carbohydrates: 28.6 g
Sugars: 1.8 g
Dietary fiber: 1.5 g
Protein: 20.7 g
Cholesterol: 48.2 mg
Sodium: 575.5 mg