Directions:
- Shape dough into a ball by pulling sides down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
- In a large bowl, mix asparagus, half of the oil, the salt & pepper; set aside.
- On a lightly floure surface, shape dough by pressing with fingertips and pulling edges to stretch into 16 x12 rectangle. Place on cornmeal dusted baking sheet.
- Stir remaining oil with garlic spread over dough. Top with asparagus, and cheeses.
- Bake at 425F until crust is golden, 20 to 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.26 Kcal (2069 kJ) | ||
| Calories from fat | 233.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.92g | 40% | |
|---|---|---|---|
| Cholesterol | 37.64mg | 13% | |
| Sodium | 899.36mg | 37% | |
| Potassium | 376.23mg | 8% | |
| Total Carbs | 45.57g | 15% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 19.53g | 39% | |
| Vitamin C | 11.8mg | 20% | |
| Iron | 4.7mg | 26% | |
| Calcium | 302.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 147.25 Kcal (617 kJ) | ||
| Calories from fat | 69.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 40% | |
|---|---|---|---|
| Cholesterol | 11.21mg | 13% | |
| Sodium | 267.94mg | 37% | |
| Potassium | 112.09mg | 8% | |
| Total Carbs | 13.58g | 15% | |
| Sugars | 1.54g | 21% | |
| Dietary Fiber | 1.36g | 18% | |
| Protein | 5.82g | 39% | |
| Vitamin C | 3.5mg | 20% | |
| Iron | 1.4mg | 26% | |
| Calcium | 90.1mg | 30% | |
* 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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