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Fennel, olive and parmesan pizza
Alison Turner · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: anchovy fillets.
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
446°F / 230°C
Bake time
20 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilm olive oiln/a
- sauce tomatoarlic clovesn/a
- oilOlive oiln/a
- flourPlain flourn/a
- sauce tomato1 x 140g tub pizza sauce140g
- cheese othershaved parmesan50g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 baby fennel bulbs400g
- over cheese1 large red onion
- over cheesepitted kalamata olives80g
- over cheese12 anchovy fillets
- over cheesedried oregano1 tsp · 0.5g
Keep exploring
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