| 1 serving | Pizza Dough / Base | |
| ½ cup 1 tsp | Tomatoes, red, canned, in tomato juice, no salt added | |
| 1 tsp | Oregano, fresh leaves | |
| ⅞ cup 1 tsp | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 1.76 oz | Goat cheese, hard | |
| 0.88 oz | Salami, Pepperoni, Italian pork sausage, cured | |
| 22.84 oz | altogether (view nutrition facts) |
Preparation
- Serving size:1.90 oz (calculated)Notes: 1 piece, about 9.5 cm by 10 cm (3 3/4 in by 4 in)
- Temperature: 392 °F
- Prepare the pizza dough as described in the recipe and roll it out to cover a baking tray measuring 30 cm by 38 cm (11 3/4 in by 15 in)
- Pre-bake the dough for 10 minutes or until it starts to bubble up and brown lightly.
- Mix the tomatoes with oregano and season to taste.
- Sprinkle on the grated cheese.
- Finally, top with salami and goat cheese cut to represent spiders and ghosts. We used a small piping tip for the ghosts' eyes. You can of course use another white cheese instead of the goat cheese for the ghosts. The spiders work great from ham, too.
- Finish baking in the oven until the mozzarella has melted and is golden-brown, about 10 minutes.
- Cut, dividing the long side into quarters and the short side into thirds.
- Calorie count153 kcal
- % of calories by macros
Fat 53.6 % 82 kcal 9 g Net Carbs 30.7 % 47 kcal 11.7 g Dietary Fiber 1.3 % 2 kcal 0.9 g Protein 14.4 % 22 kcal 5.4 g - Approx. WW SmartPoints™5.0
- Cholesterol 13.5 mg
- Sodium 216.1 mg
- Fat 9 g
- Saturated Fat 3.2 g
- Trans Fat 0 g
- Carbohydrates 12.6 g
- Dietary Fiber 0.9 g
- Total Sugars 0.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 5.4 g
- Calcium 92.6 mg
- Iron 0.5 mg
- Magnesium 10.8 mg
- Potassium 70 mg
- Zinc 0.6 mg
- Vitamin A (Retinol Equivalents) 39.1 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 1.3 mg
- Folate 1.7 mcg
- Folic Acid 1.7 mcg