Belly Full · by Amy Flanigan
Peach and Coppa Flatbread Pizza
NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 58%
CARBS 42G33% OF CAL
3G FIBER32G OTHER8G TOTAL SUGAR
FAT 29G50% OF CAL
9G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy flatbread topped with salty coppa, roasted peaches, toasted walnuts, melted mozzarella, and fresh basil. A quick-cooking main with sweet and savory flavors.
mainitalianpizzapork🔥 oven♨️ grillvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 flatbreads ((I used Naan))
- 2 teaspoons olive oil
- 1 clove garlic (, minced)
- 3 ounces Coppa (, thinly sliced, broken into small pieces)
- 1 large ripe peach (, thinly sliced)
- 1/4 cup chopped walnuts
- 1 1/2 cups shredded mozzarella cheese
- fresh basil (, cut chiffonade or torn into small pieces)
At a glance
PER SERVING · TIME 20M
CAL 26%·PRO 58%
CARBS 42G33% OF CAL
3G FIBER32G OTHER8G TOTAL SUGAR
FAT 29G50% OF CAL
9G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 1193mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 190mg
- Calcium
- 457mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.