Finger eggplant and zucchini pizza
Sarah Hobbs · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: goat's 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.
Flour
300g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.33%
Oil
0%
Sauce
400g
Cheese
100g
Dough weight
307g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (10)
- yeastdried yeast2 tsp · 7g
- sugarm caster sugarn/a
- waterwatern/a
- oilolive oiln/a
- flourplain flour300g
- saltm sea saltn/a
- oilm olive oiln/a
- sauce tomatoarlic cloven/a
- sauce tomatocan diced tomatoes400g
- cheese othergoat's cheese100g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 brown onion
- over cheesewhite wine
- over cheese2 zucchini
- over cheese4 finger eggplants
- over cheeseolive80g
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