Simple Peach, Basil and Ricotta Flatbread
Cookie and Kate · cookieandkate.com · 2012 · Original
Flatbreadinferred from the title
DietVegetarian. Possibly vegan: one line could not be resolved (store-bought whole wheat flatbreads or naan). Reviewed: naan and ricotta unresolved.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 425°F)
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
425°F / 218°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (2)
- cheese other⅔n/a
- saltsea salt and black peppern/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 to 2 ripe yellow peaches
- post bakefresh basil2 tsp · 1g
- over cheesebalsamic vinegar reduction
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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