Ingredients:
- fresh lemon juice , to taste
- 3 tomatoes, sliced 1/4 inch thick or baby heirloom tomates, halved
Directions:
- On a lightly floured surface, roll pastry into 12 x 17 rectangle. Fit into bottom and upsides of 10 1/5 by 15 1/5 by 1 inch rimmed baking sheet. Refrigerate while preparing filling.
- Preheat oven to 425 degrees. In a small bowl, stir together ricotta, lemon juice and garlic. Spread over bottom of pastry. Sprinkle mozzarella cheese over ricotta. Arrange vegetables slightly overlapping in lengthwise rows over cheese. Beginning and ending with a row of tomatoes. Slightly fold edges of pastry over vegetables to form a rim. Drizzle veggies with olive oil. Sprinkle with green onions, basil and pepper.
- Bake for 20-35 min until vegetables are tender and crust is lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 575.62 Kcal (2410 kJ) | ||
| Calories from fat | 385.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.79g | 66% | |
|---|---|---|---|
| Cholesterol | 53.76mg | 18% | |
| Sodium | 373.43mg | 16% | |
| Potassium | 216.49mg | 5% | |
| Total Carbs | 29.92g | 10% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 17.51g | 35% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 1.9mg | 10% | |
| Calcium | 287.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 299.76 Kcal (1255 kJ) | ||
| Calories from fat | 200.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.28g | 66% | |
|---|---|---|---|
| Cholesterol | 28mg | 18% | |
| Sodium | 194.47mg | 16% | |
| Potassium | 112.74mg | 5% | |
| Total Carbs | 15.58g | 10% | |
| Sugars | 1.05g | 8% | |
| Dietary Fiber | 0.85g | 7% | |
| Protein | 9.12g | 35% | |
| Vitamin C | 3.3mg | 11% | |
| Iron | 1mg | 10% | |
| Calcium | 149.9mg | 29% | |
* 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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