California Pizza

1. To make California Oil Sauce: Puree ingredients in a blender.

2. Preheat oven to 425 degrees. Oil a 12" pizza pan.

3. Roll out the dough into a 12" circle and place in the pizza pan. Push the edges up a little to form a rim. Spread California Oil Sauce on the dough to within an inch of the rim.

4. Cover dough with mozzarella cheese then top with the goat cheese and remaining pizza ingredients. Sprinkling lightly with salt.

5. Bake until the crust is brown & crisp in approximatelly 15-20 minutes.

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Nutrient	Quantity
Total fats	42.6672 g
Protein	124.4781 g
Carbohydrates	3.0975 g
Energy	918.5986 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0851 g
Water	389.076 g
Aspartic acid	1.7316 g
Calcium, Ca	1559.7801 mg
Lutein + zeaxanthin	22.6676 g
Fiber, total dietary	0.3156 g
Carotene, beta	121.6416 g
Niacin	7.7347 mg
Vitamin A, RAE	688.6795 g
Arginine	1.0283 g
Riboflavin	2.0325 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0025 g
Glutamic acid	6.4613 g
Sodium, Na	788.2512 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0278 g
Total lipid (fat)	42.6672 g
Manganese, Mn	0.3822 mg
Fructose	0.0041 g
Proline	4.2005 g
Fatty acids, total saturated 16:0	10.9734 g
Fatty acids, total saturated 8:0	1.0904 g
Sucrose	0.0024 g
Choline, total	312.3672 mg
Sugars, total	2.4815 g
Serine	1.3324 g
Fatty acids, total saturated 10:0	3.8921 g
Fatty acids, total saturated 18:0	3.7435 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.6411 mg
Selenium, Se	82.444 g
Ash	9.7255 g
Vitamin D	29.484 IU
Fatty acids, total saturated 18:1 undifferentiated	8.5844 g
Pantothenic acid	0.4757 mg
Phenylalanine	1.3818 g
Copper, Cu	1.8561 mg
Betaine	0.0766 mg
Thiamin	0.7043 mg
Retinol	678.0523 g
Methionine	0.9229 g
Iron, Fe	8.7575 mg
Carbohydrate, by difference	3.0975 g
Phosphorus, P	1644.5491 mg
Folate, total	73.7876 g
Tocopherol, gamma	0.0992 mg
Fatty acids, total saturated 4:0	2.0231 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.115 g
Alanine	0.6015 g
Cholesterol	345.7372 mg
Valine	2.3863 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.1157 g
Glycine	0.3942 g
Carotene, alpha	0.119 g
Glucose (dextrose)	0.0062 g
Fatty acids, total saturated 14:0	4.1019 g
Zinc, Zn	6.3571 mg
Isoleucine	1.4356 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	1.7837 g
Fatty acids, total polyunsaturated	1.7455 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	2.9918 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	2463.3131 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	73.7876 g
Tryptophan	0.3649 g
Vitamin C, total ascorbic acid	0.1226 mg
Phytosterols	1.1265 mg
Galactose	0.0019 g
Fatty acids, total polyunsaturated 18:1 c	0.0055 g
Fatty acids, total saturated 6:0	0.8869 g
Tyrosine	1.3543 g
Vitamin B-12	4.6694 g
Vitamin K (phylloquinone)	8.1995 g
Fatty acids, total saturated	28.4951 g
Histidine	0.9449 g
Fatty acids, total monounsaturated	9.6112 g
Threonine	1.294 g
Folate, food	73.7876 g
Vitamin D (D2 + D3)	0.7938 g
Cryptoxanthin, beta	0.3679 g
Vitamin D3 (cholecalciferol)	0.7938 g
Vitamin E (alpha-tocopherol)	2.6742 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	154.2214 mg
Lysine	2.4874 g
Potassium, K	1110.8272 mg
Cystine	0.1588 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Mozzarella cheese	1.5 cups	0	0	0
Extra virgin olive oil	0.25 cup	403.4676	0	2.2667
Goat cheese	4 ounces	512.568	2.4608	40.3591
Pizza dough	1	403.4676	0	2.2667
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	403.4676	0	2.2667
Basil	0.25 teaspoon	0.0508	0.0059	0.0014
artichoke	0.5 cup	0	0	0
red pepper flake	0.25 teaspoon	403.4676	0	2.2667
marjoram	0.25 teaspoon	0.4065	0.0908	0.0106
parsley flake	0.5 teaspoon	403.4676	0	2.2667
sun tomato oil	0.33 cup	403.4676	0	2.2667