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Pizza With Fava Bean Pesto, Fresh Fava Beans, Black Olives & Taleggio Cheese
Deborah Mele · italianfoodforever.com · 2019 · Original
Style not identified
DietNot vegetarian: guanciale or pancetta.
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
500°F / 260°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (7)
- saltSalt &n/a
- cheese otherGrated Pecorino Romano Cheese1/3 cup · 37.7g
- oilExtra Virgin Olive Oiln/a
- oilOlive Oiln/a
- cheese mozzarellaFull Fat Shredded Mozzarella Cheese2 cup · 226g
- cheese otherDiced Taleggio Cheese1 1/2 cup · 170g
- saltCoarse Sea Saltn/a
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFresh Fava Beans1 1/2 cup · 300g
- over cheesearlic Cloves Peeled
- over cheeseLemon Juice
- over cheeseGuanciale or Pancetta4 oz · 113g
- over cheeseFava Bean Pesto
- over cheeseBlanched1 cup · 200g
- over cheeseCracked Black Pepper To Taste
- over cheeseRed Pepper Flakes
- over cheesePitted Halved Taggiashe or Kalamata Olives1/2 cup · 100g
- post bakeFresh Baby Arugula2 cup · 400g
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