Gourmet White Pizza

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.

3. Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

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Nutrient	Quantity
Total fats	28.572 g
Protein	10.165 g
Carbohydrates	23.7846 g
Energy	371.8282 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.233 g
Water	133.44 g
Aspartic acid	0.7994 g
Calcium, Ca	242.1235 mg
Lutein + zeaxanthin	224.2283 g
Fiber, total dietary	5.2406 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	592.0193 g
Niacin	2.751 mg
Vitamin A, RAE	57.742 g
Arginine	0.9853 g
Riboflavin	0.2129 mg
Tocopherol, beta	0.0271 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.0659 g
Glutamic acid	1.9392 g
Sodium, Na	90.7403 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2194 g
Total lipid (fat)	28.572 g
Manganese, Mn	1.0637 mg
Fructose	1.6966 g
Proline	0.3058 g
Fatty acids, total saturated 16:0	2.9319 g
Fatty acids, total saturated 8:0	0.0028 g
Sucrose	0.0091 g
Choline, total	15.3912 mg
Sugars, total	3.6084 g
Serine	0.3757 g
Fatty acids, total saturated 10:0	0.0068 g
Fatty acids, total saturated 18:0	0.9145 g
Vitamin B-6	0.4748 mg
Selenium, Se	5.8336 g
Ash	2.9094 g
Fatty acids, total saturated 18:1 undifferentiated	15.1008 g
Pantothenic acid	0.4807 mg
Phenylalanine	0.3687 g
Copper, Cu	0.6449 mg
Betaine	0.238 mg
Thiamin	0.486 mg
Retinol	1.95 g
Methionine	0.2048 g
Iron, Fe	2.2402 mg
Carbohydrate, by difference	23.7846 g
Phosphorus, P	331.1097 mg
Folate, total	52.8357 g
Tocopherol, gamma	0.5052 mg
Fatty acids, total saturated 4:0	0.0081 g
Lycopene	3164.79 g
Alanine	0.3524 g
Cholesterol	1 mg
Valine	0.4017 g
Fatty acids, total saturated 18:2 undifferentiated	7.6847 g
Glycine	0.4467 g
Carotene, alpha	124.43 g
Glucose (dextrose)	1.5567 g
Fatty acids, total saturated 14:0	0.0611 g
Zinc, Zn	2.081 mg
Isoleucine	0.3125 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0095 g
Fatty acids, total polyunsaturated	7.9243 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.528 g
Tocotrienol, alpha	0.0123 mg
Vitamin A, IU	1118.1408 IU
Folate, DFE	52.8357 g
Tryptophan	0.1435 g
Vitamin C, total ascorbic acid	24.989 mg
Phytosterols	40.475 mg
Galactose	0.0039 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0048 g
Tyrosine	0.2654 g
Vitamin B-12	0.055 g
Vitamin K (phylloquinone)	28.1786 g
Fatty acids, total saturated	4.1092 g
Histidine	0.2051 g
Fatty acids, total monounsaturated	15.409 g
Threonine	0.299 g
Folate, food	52.8357 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.4763 g
Vitamin E (alpha-tocopherol)	2.8135 mg
Magnesium, Mg	53.9703 mg
Lysine	0.2801 g
Potassium, K	563.3058 mg
Cystine	0.137 g
Fluoride, F	2.829 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Garlic	3 tablespoons	37.995	8.4303	0.1275
Olive oil	1 tablespoon	119.34	0	13.5
Parmesan cheese	1 tablespoon	18.5	2	0.25
Tomato	1	22.14	4.7847	0.246
Feta cheese	1 package	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Basil	1 teaspoon	0.2032	0.0234	0.0057
alfredo sauce	1 cup	0	0	0
chicken breast meat	2 cups	0	0	0
tomato pesto	2 tablespoons	0	0	0
pizza crust	1	0	0	0