Dandelion Green Pesto, Fresh Fig and Gorgonzola Pizza with Prosciutto.
halfbakedharvest.com · 2015 · Original
Style not identified
DietNot vegetarian: thin sliced prosciutto.
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
300g
Water
119g
Hydration
n/a
Salt
3.0%
Yeast
1.50%
Oil
24.2%
Sauce
n/a
Cheese
378g
Dough weight
517g
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 (9)
- waterwarm water1/2 cup · 119g
- yeastactive dry yeast1 1/2 tsp · 4.5g
- flourflour1 1/2 cup · 300g
- saltsalt1 1/2 tsp · 9g
- cheese othergrated parmesan cheese1/3 cup · 37.7g
- oilolive oil + more if needed1/3 cup · 72.7g
- sugarhoney1 tbsp · 12.5g
- cheese otherfontina cheese6 oz · 170g
- cheese othergorgonzola cheese6 oz · 170g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh dandelion greens2 cup · 400g
- post bakefresh basil1/2 cup · 12g
- over cheesetoasted pine nuts or walnuts*1/2 cup · 100g
- over cheese1-2 cloves garlic
- over cheese8-12 fresh figs
- over cheesebalsamic vinegar1 tbsp · 12.5g
- over cheesethin sliced prosciutto6 oz · 170g
- post bakeedible flowers
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