French Bread Pizza - Oamc

1. PREPARATION DIRECTIONS:.

2. Mix together sauce ingredients.

3. Spread the sauce evenly over the 8 pieces of bread.

4. Distribute pepperoni slices evenly over top of the sauce.

5. Sprinkle the bell pepper, onion, and olives on top of pepperoni.

6. Finally, sprinkle on the cheeses.

7. Wrap each pizza in a double layer of foil, place two pieces each in a gallon-sized ziploc bags, and freeze.

8. TO SERVE:.

9. Preheat oven to 400 degrees F.

10. Unwrap desired number of pieces; place pizzas on a cookie sheet (I flatten one of the layers of foil and use it as a liner for the cookie sheet).

11. Bake for 25-30 minutes.

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Nutrient	Quantity
Total fats	1.6765 g
Protein	15.122 g
Carbohydrates	66.5016 g
Energy	288.2269 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0339 g
Water	487.9367 g
Aspartic acid	2.2976 g
Calcium, Ca	167.4052 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	71.4688 g
Fiber, total dietary	14.6641 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	3103.0068 g
Niacin	10.5317 mg
Vitamin A, RAE	261.7372 g
Arginine	0.4063 g
Riboflavin	0.5294 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0073 g
Fatty acids, total saturated 20:1	0.0034 g
Glutamic acid	7.251 g
Sodium, Na	206.6703 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0072 g
Total lipid (fat)	1.6765 g
Manganese, Mn	1.1753 mg
Fructose	19.9076 g
Proline	0.3021 g
Fatty acids, total saturated 16:0	0.2951 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	1.061 g
Choline, total	132.4349 mg
Sugars, total	41.4969 g
Serine	0.4426 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0629 g
Vitamin B-6	0.7735 mg
Selenium, Se	18.4662 g
Ash	9.8585 g
Fatty acids, total saturated 18:1 undifferentiated	0.2308 g
Pantothenic acid	0.5133 mg
Phenylalanine	0.4583 g
Copper, Cu	1.2832 mg
Betaine	1.6073 mg
Thiamin	0.2134 mg
Methionine	0.0957 g
Iron, Fe	10.6714 mg
Carbohydrate, by difference	66.5016 g
Phosphorus, P	291.5002 mg
Folate, total	44.5969 g
Tocopherol, gamma	2.0513 mg
Lycopene	97797.715 g
Alanine	0.4694 g
Valine	0.3195 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.5311 g
Glycine	0.3399 g
Carotene, alpha	98.869 g
Glucose (dextrose)	19.5717 g
Fatty acids, total saturated 14:0	0.0038 g
Zinc, Zn	2.2292 mg
Isoleucine	0.3164 g
Maltose	0.952 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.003 g
Fatty acids, total polyunsaturated	0.5696 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.4482 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	5251.751 IU
Folate, DFE	44.5969 g
Tryptophan	0.1099 g
Vitamin C, total ascorbic acid	74.6606 mg
Phytosterols	2.683 mg
Galactose	0.0048 g
Fatty acids, total polyunsaturated 18:1 c	0.0124 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	0.748 g
Tyrosine	0.2378 g
Vitamin K (phylloquinone)	49.5886 g
Fatty acids, total saturated	0.3678 g
Histidine	0.2483 g
Fatty acids, total monounsaturated	0.2418 g
Threonine	0.4635 g
Folate, food	44.5969 g
Cryptoxanthin, beta	0.6201 g
Vitamin E (alpha-tocopherol)	14.8261 mg
Magnesium, Mg	152.982 mg
Lysine	0.4749 g
Potassium, K	3488.939 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.1624 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Cheddar cheese	2 cups	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato paste	2 cans	278.8	64.294	1.598
hot water	1 cup	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057
green bell pepper	1	0	0	0
kosher salt	1.5 1/2	0	0	0
wheat bread	2 loaves	0	0	0
red pepper flake	0.5 teaspoon	0	0	0
red onion	0.5	0	0	0
black olive	1 can	0	0	0
turkey pepperoni	1 package	0	0	0
part mozzarella cheese	2 cups	0	0	0