Pizza with Pesto, Ricotta, and Mozzarella Recipe
seriouseats.com · 2013 · Original
Style not identified
DietVegetarian. Not vegan: grated parmigiano reggiano, fresh mozzarella cheese, fresh ricotta cheese.
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
550°F / 288°C
Bake time
4 to 8 min
Oven
home standard
Surface
stone
Ingredients (5)
- saltKosher saltn/a
- cheese othergrated parmigiano reggiano6 oz · 170g
- oilextra-virgin olive oil1/3 cup · 72.7g
- cheese mozzarellafresh mozzarella cheese12 oz · 340g
- cheese otherfresh ricotta cheese12 oz · 340g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefresh spinach leaves3 oz · 85g
- post bakefresh basil leaves3 oz · 85g
- over cheese1 minced garlic clove
- over cheesetoasted pine nuts3 oz · 85g
- over cheesezest from 1 lemon1 tsp · 4.2g
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