Pan-fried chickpea pizzas
Valli Little · taste.com.au · 2014 · Original
Style not identified
DietNot vegetarian: prosciutto. Reviewed: prosciutto; polpetti meatballs.
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
450g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
450g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
302°F / 150°C
Bake time
1 to 2 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourchickpea flour300g
- flourplain flour150g
- dairy doughpure creamn/a
- oilolive oiln/a
- sauce tomatoCherry tomatoesn/a
- cheese otherRicottan/a
- sauce tomatoPolpetti in tomato sugon/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 eggs
- over cheesedried oregano2 tsp · 1g
- over cheeseChargrilled asparagus
- over cheeseProsciutto
- over cheeseBasil pesto
- over cheeseGreen salad leaves
- over cheeseBasil leaves
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