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Nutrition Facts
Serving Size 140 g
(Approx. 4 Servings)
Amount Per Serving
Calories 380 Calories From Fat 170
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 660 mg 28%
Total Carbohydrate 33 g 11%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 18 g
Vitamin A 8% Iron 10%
Vitamin C 0% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tuffle Pizza Bianca
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Central Market Frozen pizza dough
1/2 cup(s) ricotta cheese
1 Tbsp Rustico White Truffle oil
1/2 Tsp Sabatino Truffle Zest
1/4 cup(s) pecorino romano
1 clove of garlic, minced
1 cup(s) mozzarella, shredded, as needed
1/4 cup(s) Parmesan cheese, shredded
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Instructions

1
Preheat oven to 400F.
2
Place frozen pizza dough onto a sheet pan, meanwhile in a bowl, combine ricotta cheese, truffle oil, and zest, pecorino and garlic. Mix well to combine.
3
Spread ricotta mixture over surface of pizza, sprinkle with mozzarella and parmesan.
4
Bake for 10 to 15 minutes or unitl crust is nicely browned and cheese is melted and bubbly.
5
Remove, allow to cool then cut and serve.

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