Grilled eggplant and artichoke pizza
Lucy Nunes · taste.com.au · 2013 · Original
Style not identified
DietVegetarian. Not vegan: finely grated mozzarella. Reviewed: mozzarella; pesto.
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
750g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.07%
Oil
0%
Sauce
165g
Cheese
375g
Dough weight
758g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
482°F / 250°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilm olive oiln/a
- sauce tomatosemi-dried tomatoes165 ml · 165g
- cheese mozzarellafinely grated mozzarella375 ml · 375g
- flourplain flour750 ml · 750g
- yeast1 1/2 x 8g sachets instant dry yeast8g
- saltm saltn/a
- waterm warm watern/a
- flourExtra plain flourn/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseeggplant400g
- over cheesem basil pesto
- over cheesecan artichoke hearts in brine400g
- over cheesebaby rocket50g
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