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Burst Cherry Tomato, Artichoke, and Zucchini Pesto Pizza
halfbakedharvest.com · 2017 · Original
Style not identified
DietVegetarian. Not vegan: shredded provolone cheese, shredded mozzarella 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 temp
450°F / 232°C
Bake time
10 to 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 peppern/a
- sauce tomatopinch of crushed red pepper flakesn/a
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil pesto1 cup · 24g
- over cheese1 medium-sized zucchini
- over cheese1 jar marinated artichokes hearts340g
- over cheese1 clove garlic
- over cheesechopped fresh thyme1 tbsp · 12.5g
- post bakefresh basil and arugula for topping
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