At a glance
Summary
This pizza features high-quality ingredients like extra virgin olive oil and various forms of garlic, which provide beneficial antioxidants and flavor. The use of burrata and Pecorino Romano cheeses adds nutritional value through protein and calcium. However, the presence of sorbitan monostearate, a synthetic emulsifier, and the overall processing level limit its score, as it is a processed food with some additives.
Key ingredients 14
Extra virgin olive oilVery Good
High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Ascorbic acidGood
A form of vitamin C used as a preservative and antioxidant. Helps maintain the color and freshness of food products. Supports immune function and skin health.
Benefits
Acts as an antioxidant and supports immune health.
Black garlic pasteGood
Aged garlic with a sweet, umami flavor and enhanced antioxidant properties. Contains compounds that may support heart health and immune function. The fermentation process increases its beneficial compounds.
Benefits
Rich in antioxidants and may support cardiovascular health.
Roasted garlic pureeGood
Provides a rich, savory flavor and contains beneficial sulfur compounds. Roasting enhances the flavor and reduces the pungency of raw garlic. May support heart health and immune function.
Benefits
Contains beneficial compounds that may support heart health.
Fresh shaved garlicGood
Aromatic and flavorful, providing allicin, a compound with potential health benefits. Fresh garlic is known for its antimicrobial and heart health properties. Enhances the flavor profile of dishes.
Risks
May cause digestive discomfort in some individuals.
Benefits
Rich in allicin, which may support cardiovascular health and immune function.
Burrata cheeseGood
A fresh Italian cheese made from mozzarella and cream, offering a rich and creamy texture. Provides high-quality protein and calcium. Typically made from cow's milk, contributing to its creamy flavor.
Risks
Contains lactose, which can be problematic for those with lactose intolerance.
Benefits
Rich in protein and calcium, supporting bone health.
Pecorino Romano cheeseGood
A hard, salty Italian cheese made from sheep's milk. Provides a robust flavor and is rich in protein and calcium. Aged cheese with beneficial probiotics.
Risks
High in sodium, which can be a concern for those monitoring salt intake.
Benefits
Rich in protein and calcium, supporting bone health and providing a source of probiotics.
Dried chivesGood
Adds a mild onion flavor and is rich in vitamins A and C. Provides antioxidants and may support immune health. Used as a seasoning to enhance flavor without adding calories.
Benefits
Rich in vitamins and antioxidants, supporting overall health.
Pizza crustNeutral
A basic component of pizza, typically made from flour, water, yeast, and salt. Provides carbohydrates and some fiber. The quality depends on the type of flour and additional ingredients used.
Risks
May contain refined flour which can spike blood sugar levels.
Benefits
Provides a source of carbohydrates for energy.
Durum semolina flourNeutral
A type of flour made from durum wheat, often used in pasta and some breads. Higher in protein than regular wheat flour. Provides a firmer texture and is often used for its unique properties in baking.
Risks
Contains gluten, which can be problematic for those with gluten intolerance.
Benefits
Higher protein content compared to regular wheat flour.
Kosher saltNeutral
A type of salt used for seasoning and cooking. Does not contain iodine, unlike table salt. Provides sodium, which is essential for various bodily functions.
Risks
Excessive sodium intake can lead to high blood pressure and other cardiovascular issues.
Benefits
Essential for maintaining fluid balance and nerve function.
YeastNeutral
A microorganism used in baking to leaven dough. Helps bread rise and contributes to texture and flavor. Provides some B vitamins and minerals.
Benefits
Contributes to the leavening of dough and provides some nutrients.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
Refined wheat flour can contribute to blood sugar spikes and lacks fiber.
Benefits
Provides carbohydrates and some protein.
Sorbitan monostearateBad
An emulsifier used to improve texture and shelf life in processed foods. It is a synthetic compound derived from sorbitol and stearic acid. Overconsumption may lead to digestive issues.
Risks
May cause digestive discomfort in sensitive individuals.
Processing
Processed Foods
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