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Artichoke & Fontina Pizzas
foodandwine.com · 2013 · Original
Style not identified
DietVegetarian. Not vegan: coarsely grated imported fontina cheese.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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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
8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (3)
- saltSaltn/a
- oilplus 1 tablespoon olive oil1 cup · 218g
- cheese othercoarsely grated imported Fontina cheese2 1/2 cup · 283g
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefrozen artichoke hearts16 oz · 454g
- over cheesefresh lemon juice2 tsp · 8.4g
- over cheesearlic cloves
- over cheese2 thyme sprigs
- over cheese2 rosemary sprigs
- over cheese1 bay leaf
- over cheese1 small dried red pepper
- over cheeseCornmeal
- over cheeseFreshly ground pepper
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