Mediterranean lamb pizza
Kathy Knudsen · taste.com.au · 2009 · Original
Pita Pizzainferred from the title
DietNot vegetarian: lamb fillet.
Against 5,130 pizza recipes
Pita Pizza style, one of 80 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pita Pizza (Generic): pita bread used as the base; no dough is made
Tradition: 400 to 450°F bake (this recipe: 392°F)
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
10 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilOlive oil sprayn/a
- cheese otherPizza Plus grated cheese50g
- cheese otherlow-fat ricotta80g
Toppings (6)
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 cheesem basil pesto
- over cheesetoasted pine nuts20 ml · 20g
- post bakeFresh basil leaves
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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