Farmers' Market Pizza With Fava Pesto Asparagus & Ricotta Recipe
Recipe By Rachael Ray
4.8
26 Rating -
Rate
Non Vegdiet
1hr 10minstotal
40minsPrep
30minsCook
1hr 10m.total
40m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Farmers' Market Pizza With Fava Pesto Asparagus & Ricotta Recipe
- 0.13 cup Lager or other light style beer
- 1/2 tablespoon Honey
- 1/4 Envelope active dry yeast
- 3/4 cup Bread flour, plus more for rolling
- 0.08 cup Whole Wheat Flour
- 1/4 tablespoon Kosher salt
- 1/2 tablespoon Olive oil, plus more for coating
- 1/2 cup Frozen peeled fava beans, thawed
- 0.13 cup Evoo, plus more for drizzling
- 0.06 cup Each fresh basil leaves and fresh mint leaves, plus more mint leaves, torn, for garnish
- 0.06 cup Grated parmigiano reggiano, plus more for garnish
- 1/2 tablespoon Marcona almonds
- 1/4 Lemon, Zested
- 1/4 Clove Garlic, Finely Chopped
- 1/4 teaspoon Kosher salt
- 1 Small red onions, thinly sliced
- 1/4 cup Fresh ricotta
- 2 Slices prosciutto, torn into strips
Nutrition
value
value
524
calories per serving
31 g Fat17 g Protein47 g Carbs17 g FiberOther
Current Totals
- Fat31g
- Protein17g
- Carbs47g
- Fiber17g
MacroNutrients
- Carbs47g
- Protein17g
- Fiber17g
Fats
- Fat31g
Vitamins & Minerals
- Calcium276mg
- Iron14mg
- Vitamin A158mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9248mcg
- Vitamin B120mcg
- Vitamin C52mg
- Vitamin E9mg
- Copper1mcg
- Magnesium143mg
- Manganese1mg
- Phosphorus384mg
- Selenium19mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray