Pesto Pizza with Fresh Tomatoes and Mozzarella
foodiecrush.com · 2014 · Original
Style not identified
DietVegetarian. Not vegan: parmesan cheese, fontina or provolone cheese, fresh mozzarella.
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 temp
500°F / 260°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (7)
- oil8 cloves garlicn/a
- cheese other¾ cup parmesan cheese3/4 cup · 84.8g
- oilextra virgin olive oil1 cup · 218g
- saltkosher saltn/a
- sauce tomato½ pound small or cherry tomatoes1/2 lb · 227g
- cheese otherfontina or provolone cheese2 cup · 226g
- cheese mozzarellafresh mozzarella8 oz · 227g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil leaves2 cup · 48g
- over cheesepine nuts1 cup · 200g
- over cheesefresh lemon juice2 tbsp · 25g
- over cheesered pepper flakes
- post bakebasil leaves for serving
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