Brie, Pear and Prosciutto Pizza
Mary Jenny · food.com · 2016 · Original
Style not identified
DietNot vegetarian: prosciutto. Reviewed: prosciutto; brie.
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.
Flour
30g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
360g
Dough weight
60g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (4)
- cheese mozzarellaabout 1-1/2 cups grated mozzarella cheese160 ml · 160g
- oilolive oil30 ml · 30g
- cheese otherbrie cheese200 ml · 200g
- flourall-purpose flour30 ml · 30g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefinely chopped parsley120 ml · 120g
- over cheese4 slices prosciutto
- over cheese2 bosc pears
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