Spinach and Prosciutto Burrata Calzone

Name: Spinach and Prosciutto Burrata Calzone
Cook time: 25 min
Ingredients: 1 cup shredded fontina cheese; 0.5 cup crumbled goat cheese; 2 tbsp extra virgin olive oil; 0 each Kosher salt and pepper; 1 each 1 pinch crushed red pepper flakes; 2 each 2 small/medium balls burrata cheese

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

—

Cheese

170g

Dough weight

27g

Process

Bake temp

450°F / 232°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Ingredients (6)

cheese othershredded fontina cheese1 cup · 113g
cheese othercrumbled goat cheese0.5 cup · 56.5g
oilextra virgin olive oil2 tbsp · 27.2g
saltKosher salt and pepper—
sauce tomato1 pinch crushed red pepper flakes—
cheese other2 small/medium balls burrata cheese—

Toppings (8)

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

over cheesefresh baby spinach2 cup · 400g
over cheese½ cup jarred roasted red peppers0.5 cup · 100g
over cheeseprosciutto2 oz · 56.7g
over cheese2 cloves garlic
over cheesechopped fresh rosemary1 tbsp · 12.5g
over cheesezest from 1/2 a lemon
over cheesepizza dough1 lb · 453.6g
post bakearugula for serving

Pizza Lab

Baker's percentages

Process

Ingredients (6)

Toppings (8)