Directions:
- Preheat oven to 500°.
- Place a baking stone in oven; preheat 30 minutes.
- Gently stretch the Catalonian Crust into a 12-inch circle, and place on the back of a baking sheet sprinkled with cornmeal. Carefully slide the dough onto the preheated stone, using a spatula as a guide. Spread Samfaina evenly over the dough, leaving a 1/2-inch border; top evenly with ricotta cheese. Sprinkle with salt. Bake at 500° for 16 minutes or until crust is golden.
- Wine note: The sweet-savory quality of the ricotta cheese and the boldly seasoned vegetables on this pizza call for a wine that's fresh and crisp, but not oaky. Spain's leading white wine—albariño—is perfect for the job. It's snappy and pure, with just a hint of almond and citrus. Try Nora Albariño 2006 from Rias Baixas, Spain ($13). —Karen MacNeil
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.56 Kcal (333 kJ) | ||
| Calories from fat | 28.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Cholesterol | 0.73mg | 0% | |
| Sodium | 426.84mg | 18% | |
| Potassium | 4.78mg | 0% | |
| Total Carbs | 12.61g | 4% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 2.31g | 5% | |
| Calcium | 6.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 65.53 Kcal (274 kJ) | ||
| Calories from fat | 23.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 5% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 351.58mg | 18% | |
| Potassium | 3.93mg | 0% | |
| Total Carbs | 10.38g | 4% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 3.33g | 16% | |
| Protein | 1.9g | 5% | |
| Calcium | 5.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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