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My ratatouille puff pizza
Jamie Oliver · jamieoliver.com · 2020 · 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
400g
Cheese
60g
Dough weight
—
Process
Bake temp
500°F / 260°C
Bake time
10-15 min
Oven
home standard
Surface
stone
Ingredients (6)
- cheese otherCheddar cheese30g
- cheese otherRed Leicester cheese30g
- sauce tomatoBASE TOMATO SAUCE—
- oilolive oil—
- sauce tomato2 x 400g tins of quality plum tomatoes400g
- oilextra virgin olive oil—
Toppings (10)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 x 320g sheet of all-butter puff pastry320g
- over cheese1 courgette
- over cheese1 small leek
- over cheese1 pepper
- over cheese½ a bunch of asparagus175g
- over cheese¼ of a small cauliflower
- over cheese¼ of a small butternut squash
- over cheese6 cloves of garlic
- post bake½ a bunch of fresh basil15g
- over cheesered wine vinegar1 tbsp · 12.5g