Parsley pesto and prawn pizza
Rosemary Stanton · taste.com.au · 2014 · Original
Style not identified
DietNot vegetarian: green prawns.
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
620g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.13%
Oil
0%
Sauce
n/a
Cheese
40g
Dough weight
627g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (8)
- waterwarm watern/a
- yeastdried yeast2 tsp · 7g
- sugarm caster sugarn/a
- flourwholemeal flour320g
- flourplain bread flour300g
- saltm saltn/a
- oilm extra virgin olive oiln/a
- cheese otherfinely grated parmesan40g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedried Italian herbs1 tsp · 4.2g
- over cheesemedium green prawns750g
- over cheeseBaby rocket
- over cheesefresh continental parsley leaves500 ml · 500g
- over cheesepine nuts80g
- over cheese2 small garlic cloves
- over cheesem lemon juice
- over cheeseSteamed vegetables
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