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Ricotta Flatbread with Bacon, Squash, Apples and Maple Pepitas
Unknown · rachelcooks.com · 2016 · 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
113g
Dough weight
24g
Process
Bake temp
425°F / 218°C
Bake time
2-2 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oil1 tbsp · 13.6g
- salt¼ teaspoon kosher salt0.25 tsp · 1.5g
- cheese otherpart-skim ricotta cheese1 cup · 113g
- sugarpure maple syrup2 tsp · 8.4g
Toppings (12)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepeeled and diced butternut squash2.5 cup · 567.5g
- over cheesebaby bella mushrooms8 oz · 226.8g
- over cheese¼ teaspoon coarse ground black pepper0.25 tsp · 1.1g
- over cheese½ teaspoon coarse ground black pepper0.5 tsp · 2.1g
- over cheese½ teaspoon ground sage0.5 tsp · 2.1g
- over cheese¼ teaspoon ground nutmeg )0.25 tsp · 1.1g
- over cheese⅛ teaspoon cayenne0.125 tsp · 0.5g
- over cheese¼ cup pepitas )0.25 cup · 50g
- over cheesebutter1 tsp · 4.7g
- over cheese4 slices cooked bacon
- over cheese½ cup finely diced apples0.5 cup · 100g
- over cheese4 flatbreads )