Healthy mini pizzas
Natasha Corrett and Vicki Edgson · bbc.co.uk · 2013 · Original
Style not identified
DietVegetarian. Not vegan: buffalo mozzarella, hard goats’ cheese. Reviewed: mozzarella; feta; goats' cheese.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
285g
Water
n/a
Hydration
n/a
Salt
1.1%
Yeast
0.53%
Oil
4.8%
Sauce
300g
Cheese
51g
Dough weight
303g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
400°F / 204°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- yeast½ tsp active dry yeast1/2 tsp · 1.5g
- flour/9¼oz white spelt flour285 oz · 285g
- salt½ tsp Himalayan pink salt1/2 tsp · 3g
- oilolive oil1 tbsp · 13.6g
- sauce tomato/10½oz tomatoes300 oz · 300g
- cheese mozzarella/¾oz buffalo mozzarella20 oz · 20g
- cheese other/½oz feta15 oz · 15g
- cheese other6g/¼oz hard goats’ cheese6 oz · 6g
Toppings (13)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 onion
- over cheesearlic clove
- over cheesecapers2 tbsp · 25g
- over cheesepinch dried chilli flakes
- over cheesefresh oregano or 1 tsp dried oregano1 tbsp · 1.5g
- over cheese2 canned artichoke hearts
- over cheese2 basil leaves
- over cheese/½oz courgette15 oz · 15g
- over cheese3 strips of lemon rind
- over cheese/1/3oz fennel10g
- over cheese/½oz sweet potato15 oz · 15g
- over cheesearlic cloves
- over cheese7g/¼oz beetroot7 oz · 7g
Keep exploring
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