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Summer Squash-and-Arugula Pizza with Fontina Cheese
foodandwine.com · 2013 · Original
Style not identified
DietVegetarian. Not vegan: grated parmigiano-reggiano cheese, shredded 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.
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 details not stated on the source page.
Ingredients (2)
- cheese otherGrated Parmigiano-Reggiano cheesen/a
- cheese othershredded Fontina cheese3/4 cup · 84.8g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesethinly sliced summer squash2 oz · 56.7g
- over cheesechopped rosemary1 tsp · 4.2g
- over cheese1 or 2 chopped Calabrian red chiles
- post bakearugula leaves1/2 cup · 100g
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