Olive Garden Pizza Rustica

1. Place garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove. Bake at 350F for 45 minutes. Remove and allow to cool.

2. Place fresh mozzarella slices on each pizza crust. Add sliced eggplant and roasted garlic cloves. Bake at 375F oven for 8 to 10 minutes until toppings are hot and cheese has melted.

3. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto. Cut each pizza into 6 slices. Serve immediately.

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Nutrient	Quantity
Total fats	17.766 g
Protein	4.6447 g
Carbohydrates	4.7675 g
Energy	197.505 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7248 g
Water	18.418 g
Calcium, Ca	144.585 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0099 g
Lutein + zeaxanthin	586.845 g
Fiber, total dietary	0.8505 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0033 g
Fatty acids, total saturated 22:0	0.0312 g
Carotene, beta	434.2275 g
Niacin	0.2471 mg
Vitamin A, RAE	36.3825 g
Fatty acids, total trans-polyenoic	0.1243 g
Riboflavin	0.3388 mg
Fatty acids, total polyunsaturated 15:0	0.0307 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.5991 g
Fatty acids, total saturated 20:1	0.1361 g
Sodium, Na	284.9175 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1465 g
Total lipid (fat)	17.766 g
Manganese, Mn	0.2769 mg
Fatty acids, total saturated 16:0	1.9694 g
Fatty acids, total polyunsaturated 16:1 t	0.0085 g
Fatty acids, total saturated 8:0	0.0284 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.26 g
Fatty acids, total polyunsaturated 18:2 CLAs	0.0194 g
Fatty acids, total polyunsaturated 18:1 t	0.0548 g
Sugars, total	2.9909 g
Fatty acids, total saturated 10:0	0.0723 g
Fatty acids, total saturated 18:0	0.6265 g
Fatty acids, total saturated 20:4 undifferentiated	0.0449 g
Vitamin B-6	0.0628 mg
Ash	1.6538 g
Fatty acids, total saturated 18:1 undifferentiated	10.129 g
Pantothenic acid	0.8032 mg
Fatty acids, total polyunsaturated 22:1 c	0.0019 g
Copper, Cu	0.0378 mg
Thiamin	0.0803 mg
Iron, Fe	0.2693 mg
Carbohydrate, by difference	4.7675 g
Phosphorus, P	128.9925 mg
Folate, total	7.56 g
Tocopherol, gamma	3.3028 mg
Fatty acids, total saturated 4:0	0.0581 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0009 g
Fatty acids, total saturated 22:1 undifferentiated	0.0019 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0043 g
Fatty acids, total saturated 18:2 undifferentiated	2.3058 g
Glucose (dextrose)	0.1087 g
Fatty acids, total saturated 14:0	0.2736 g
Zinc, Zn	0.6284 mg
Tocopherol, delta	0.0898 mg
Fatty acids, total saturated 12:0	0.0841 g
Fatty acids, total polyunsaturated	3.093 g
Fatty acids, total saturated 14:1	0.0274 g
Fatty acids, total polyunsaturated 17:1	0.017 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0265 g
Fatty acids, total trans-polyenoic 18:3i	0.0983 g
Vitamin A, IU	729.54 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0019 g
Fatty acids, total polyunsaturated 16:1 c	0.1375 g
Galactose	0.0709 g
Fatty acids, total polyunsaturated 18:1 c	10.0737 g
Fatty acids, total saturated 20:0	0.0784 g
Fatty acids, total saturated 6:0	0.0468 g
Starch	1.0395 g
Lactose	2.8067 g
Vitamin K (phylloquinone)	71.3947 g
Fatty acids, total saturated	3.3406 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0274 g
Fatty acids, total monounsaturated	10.4682 g
Folate, food	7.56 g
Fatty acids, total polyunsaturated 17:0	0.0246 g
Fatty acids, total polyunsaturated 24:0	0.0165 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0009 g
Cryptoxanthin, beta	7.56 g
Vitamin E (alpha-tocopherol)	3.4351 mg
Fatty acids, total trans	0.1881 g
Fatty acids, total trans-monoenoic	0.0638 g
Magnesium, Mg	22.2075 mg
Potassium, K	264.6 mg
Fatty acids, total polyunsaturated 24:1 c	0.0099 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	2 packages	0	0	0
Pesto sauce	3 tablespoons	197.505	4.7675	17.766
Extra virgin olive oil	1 tablespoon	0	0	0
eggplant	1	0	0	0
Garlic Clove	8	0	0	0
pizza crust	2	0	0	0
prosciutto ham	10 slices	0	0	0