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Butternut Squash Pizza with Arugula-Pepita Pesto
Cookie and Kate · cookieandkate.com · 2015 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
142g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (2)
- cheese other½—
- cheese otherchilled goat cheese5 oz · 141.8g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakelightly packed fresh arugula3 cup · 600g
- over cheese¾
- over cheese2 medium garlic cloves
- over cheesefresh lemon juice1 tbsp · 12.5g
- over cheeseFreshly ground black pepper
- over cheese1 batch easy whole wheat pizza dough
- over cheese1 small butternut squash
- post bakeGarnishes: More pepitas