Rachael Ray'S Vegeterranean Pizza

1. Preheat oven to 425°F.

2. Grease cookie sheet.

3. Unroll dough; place on greased cookie sheet.

4. Starting at center, press out dough with fingers to form 15x10-inch rectangle.

5. Sprinkle with salt & pepper & lightly drizzle with extra virgin olive oil.

6. Bake at 425°F for 7 minutes or until crust just begins to brown. Remove from oven.

7. Spread ricotta, smoked Gouda, & roasted garlic on top.

8. Distribute onions, tomatoes & eggplant on pizza and put back in oven for 6-8 minutes or until crust is golden brown.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	32.3504 g
Protein	29.6848 g
Carbohydrates	22.4832 g
Energy	495.52 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2842 g
Water	320.392 g
Aspartic acid	2.6132 g
Calcium, Ca	550.16 mg
Lutein + zeaxanthin	6.4 g
Fiber, total dietary	2.72 g
Carotene, beta	83.44 g
Niacin	0.4435 mg
Vitamin A, RAE	297.6 g
Arginine	1.7338 g
Riboflavin	0.5268 mg
Glutamic acid	6.4789 g
Sodium, Na	214.72 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3194 g
Total lipid (fat)	32.3504 g
Manganese, Mn	0.2213 mg
Fructose	2.064 g
Proline	2.6629 g
Fatty acids, total saturated 16:0	10.1158 g
Fatty acids, total saturated 8:0	0.2951 g
Sucrose	1.584 g
Choline, total	53.16 mg
Sugars, total	7.4536 g
Serine	1.4596 g
Fatty acids, total saturated 10:0	0.5679 g
Fatty acids, total saturated 18:0	3.1833 g
Vitamin B-6	0.2986 mg
Selenium, Se	36.76 g
Ash	3.0896 g
Vitamin D	24.8 IU
Fatty acids, total saturated 18:1 undifferentiated	7.1434 g
Pantothenic acid	0.725 mg
Phenylalanine	1.4189 g
Copper, Cu	0.1145 mg
Betaine	0.16 mg
Thiamin	0.1058 mg
Retinol	290.16 g
Methionine	0.7001 g
Iron, Fe	1.2784 mg
Carbohydrate, by difference	22.4832 g
Phosphorus, P	438.24 mg
Folate, total	60.16 g
Fatty acids, total saturated 4:0	1.4235 g
Alanine	1.2711 g
Cholesterol	126.48 mg
Valine	1.7498 g
Fatty acids, total saturated 18:2 undifferentiated	0.6978 g
Glycine	0.7716 g
Glucose (dextrose)	3.152 g
Fatty acids, total saturated 14:0	3.3891 g
Zinc, Zn	3.1488 mg
Isoleucine	1.4831 g
Fatty acids, total saturated 12:0	0.3918 g
Fatty acids, total polyunsaturated	0.982 g
Leucine	3.0681 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	1106.8 IU
Folate, DFE	60.16 g
Tryptophan	0.3324 g
Vitamin C, total ascorbic acid	11.84 mg
Phytosterols	24 mg
Fatty acids, total saturated 6:0	0.2306 g
Tyrosine	1.4831 g
Vitamin B-12	0.8432 g
Vitamin K (phylloquinone)	3.368 g
Fatty acids, total saturated	20.6388 g
Histidine	1.1607 g
Fatty acids, total monounsaturated	9.0158 g
Threonine	1.3158 g
Folate, food	60.16 g
Vitamin D (D2 + D3)	0.496 g
Vitamin D3 (cholecalciferol)	0.496 g
Vitamin E (alpha-tocopherol)	0.3048 mg
Magnesium, Mg	43.28 mg
Lysine	3.3806 g
Potassium, K	494 mg
Cystine	0.2519 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1 cup	64	14.944	0.16
Ricotta cheese	1 cup	431.52	7.5392	32.1904
Extra virgin olive oil	0	0	0	0
Pizza dough	1 can	0	0	0
eggplant	1	0	0	0
Garlic Clove	1	0	0	0
salt pepper	0	0	0	0
gouda cheese	1 cup	0	0	0
sun tomato	1 cup	0	0	0