Burst Cherry Tomato, Artichoke, and Zucchini Pesto Pizza

Name: Burst Cherry Tomato, Artichoke, and Zucchini Pesto Pizza
Cook time: 15 min
Ingredients: 1 cup shredded provolone cheese; 1 cup shredded mozzarella cheese; 2 cup cherry tomatoes; 2 tbsp olive oil; 0 each kosher salt and pepper; 0 each pinch of crushed red pepper flakes

Unknown · halfbakedharvest.com · 2017 · 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

490g

Cheese

226g

Dough weight

27g

Process

Bake temp

450°F / 232°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (6)

cheese othershredded provolone cheese1 cup · 113g
cheese mozzarellashredded mozzarella cheese1 cup · 113g
sauce tomatocherry tomatoes2 cup · 490g
oilolive oil2 tbsp · 27.2g
saltkosher salt and pepper—
sauce tomatopinch of crushed red pepper flakes—

Toppings (7)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesepizza dough0.5 lb · 226.8g
over cheesebasil pesto1 cup · 24g
over cheese1 medium-sized zucchini
over cheese1 jar marinated artichokes hearts340.2g
over cheese1 clove garlic
over cheesechopped fresh thyme1 tbsp · 12.5g
post bakefresh basil and arugula for topping

Pizza Lab

Baker's percentages

Process

Ingredients (6)

Toppings (7)