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Arugula-Almond Pesto Pizza
Cookie and Kate · cookieandkate.com · 2014 · Original
Style not identified
DietVegetarian. Not vegan: fresh mozzarella.
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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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
500°F / 260°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (3)
- cheese other½n/a
- cheese mozzarellafresh mozzarella8 oz · 227g
- sauce tomato1 small tomaton/a
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeof packed fresh arugula and/or basil3 cup · 72g
- over cheese¾
- over cheese2 to 3 garlic cloves
- over cheesefresh lemon juice1 tbsp · 12.5g
- over cheeseFreshly ground black pepper
- over cheese1 small yellow squash
- post bakeSprinkle of sliced almonds
- post bakeSprinkle of fresh arugula or chopped basil
- over cheeseRed pepper flakes
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