Cauliflower pizzas with pumpkin and prosciutto

Name: Cauliflower pizzas with pumpkin and prosciutto
Cook time: 12 min
Ingredients: 50 each m almond meal; 500 ml pizza cheese; 18.2 each m extra virgin olive oil; 82.5 ml Tomato Passata; 100 each fresh ricotta

Amira Georgy · taste.com.au · 2015 · 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

625g

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

83g

Cheese

100g

Dough weight

625g

Process

Bake temp

428°F / 220°C

Bake time

10-12 min

Oven

home standard

Surface

stone

Ingredients (5)

flourm almond meal—
flourpizza cheese500 ml · 500g
oilm extra virgin olive oil—
sauce tomatoTomato Passata82.5 ml · 82.5g
cheese otherfresh ricotta100g

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheesecauliflower
over cheese2 eggs
over cheesedried mixed herbs1 tsp · 4.2g
over cheesebutternut pumpkin400g
over cheese4 slices gluten-free prosciutto
post bakefresh basil leaves62.5 ml · 62.5g

Pizza Lab

Baker's percentages

Process

Ingredients (5)

Toppings (6)