Pesto Zucchini and Peach Pizza with Burrata
halfbakedharvest.com · 2018 · Original
Style not identified
DietVegetarian. Not vegan: shredded fontina cheese, shaved manchego cheese, fresh burrata or mozzarella cheese and 1 more.
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)
- sauce tomatocrushed red pepper flakes1/2 tsp
- cheese othershredded fontina cheese1 cup · 113g
- cheese othershaved manchego cheese1/2 cup · 56.5g
- oilextra virgin oiln/a
- cheese mozzarellafresh burrata or mozzarella cheese8 oz · 227g
- sugarhoneyn/a
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasil pesto1 cup · 24g
- over cheese6 fresh sage leaves
- over cheeseraw sesame seeds1 tbsp · 12.5g
- over cheese1 medium-sized zucchini cut into ribbons
- over cheese1 peach
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