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Lamb and pistachio pizzas with pomegranate molasses
Katie Quinn Davies · taste.com.au · 2012 · Original
Style not identified
DietNot vegetarian: soft goat’s cheese, lamb backstrap.
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
392°F / 200°C
Bake time
8 min
Oven
home standard
Surface
stone
Ingredients (3)
- cheese othersoft goat’s cheese120g
- dairy doughsour cream80g
- oilm olive oiln/a
Toppings (9)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemint leaves62 1/2 ml · 62.5g
- over cheeseJuice of 1/2 lemon
- over cheeselamb backstrap250g
- over cheesem Dijon mustard
- over cheese2 Lebanese breads
- over cheesechargrilled eggplant slices250g
- over cheese1 long green chilli
- over cheeseRoughly chopped pistachios
- over cheesePomegranate molasses
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