Sun-Dried Tomato and Olive Pesto Pizza with Salami + Roasted Red Peppers.
halfbakedharvest.com · 2014 · Original
Style not identified
DietNot vegetarian: thinly sliced salami.
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
0.5%
Yeast
1.50%
Oil
14.0%
Sauce
n/a
Cheese
624g
Dough weight
479g
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 (12)
- flourflour1 1/2 cup · 300g
- waterwarm water1/2 cup · 119g
- yeastactive dry yeast1 1/2 tsp · 4.5g
- sugarhoney1 tbsp · 12.5g
- saltsalt1/4 tsp · 1.5g
- oilolive oil1 tbsp · 13.6g
- oiljar oil packed sun-dried tomatoes1 oz · 28.3g
- cheese otherparmesan cheese1/2 cup · 56.5g
- cheese mozzarellamozzarella cheese8 oz · 227g
- cheese othersharp cheddar cheese4 oz · 113g
- cheese other4-8 ounces blue cheese4 oz · 227g
- sauce tomatocrushed red peppern/a
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakefresh basil3/4 cup · 18g
- over cheese1 clove garlic
- over cheesekalamata olives1/2 cup · 100g
- over cheesepepper
- over cheesejar roasted red peppers1 oz · 28.3g
- over cheesethinly sliced salami4 oz · 113g
- over cheesepine nuts2 tbsp · 25g
- over cheesefresh sage
- over cheesebalsamic reduction *)
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