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White Bean Flatbreads with Prosciutto and Cheese
Unknown · foodandwine.com · 2013 · 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
170g
Dough weight
27g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilextra-virgin olive oil2 tbsp · 27.2g
- sauce tomatocrushed red pepper1 tsp
- cheese otherimported Fontina cheese6 oz · 170.1g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 pocketless pitas
- over cheeseOne 15-ounce can cannellini beans
- over cheesechopped rosemary1 tsp · 4.2g
- over cheesechopped sliced prosciutto2 oz · 56.7g
- over cheesechopped salted roasted almonds0.25 cup · 72g