5-Minute Flatbread Pizza with Prosciutto, Arugula, and Mozzarella Recipe
seriouseats.com · 2013 · Original
Pita Pizzainferred from the title
DietNot vegetarian: prosciutto. Reviewed: prosciutto; mozzarella.
Against 5,130 pizza recipes
Pita Pizza style, one of 80 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pita Pizza (Generic): pita bread used as the base; no dough is made
Tradition: 400 to 450°F bake
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
n/a
Bake time
2 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilvegetable oil2 tbsp · 27.2g
- cheese mozzarellagrated mozzarella1 cup · 113g
- oilextra-virgin olive oil1 tbsp · 13.6g
- saltKosher salt and freshly ground black peppern/a
- sauce tomatohalved grape tomatoes1/2 cup · 123g
- cheese otherShaved Parmesann/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakearugula1 cup · 200g
- over cheesefresh juice from 1 lemon1 tbsp · 12.5g
- over cheeseprosciutto0.1 lb · 56.7g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pita Pizza group marked.
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