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Pesto Zucchini and Peach Pizza with Burrata
Unknown · halfbakedharvest.com · 2018 · 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
—
Cheese
396g
Dough weight
—
Process
Bake temp
450°F / 232°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomatocrushed red pepper flakes0.5 tsp
- cheese othershredded fontina cheese1 cup · 113g
- cheese othershaved manchego cheese0.5 cup · 56.5g
- oilextra virgin oil—
- cheese mozzarellafresh burrata or mozzarella cheese8 oz · 226.8g
- sugarhoney—
Toppings (6)
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 cheese6 fresh sage leaves
- over cheeseraw sesame seeds1 tbsp · 12.5g
- over cheese1 medium-sized zucchini cut into ribbons
- over cheese1 peach