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Mediterranean lamb pizza
Kathy Knudsen · taste.com.au · 2009 · 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
20g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
130g
Dough weight
20g
Process
Bake temp
392°F / 200°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilOlive oil spray—
- flourm basil pesto—
- cheese otherPizza Plus grated cheese50g
- cheese otherlow-fat ricotta80g
- flourtoasted pine nuts20 ml · 20g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large red capsicum
- over cheese3 large zucchini
- over cheese1 lamb fillet150g
- over cheese4 small rounds pita bread
- post bakeFresh basil leaves