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Pear, prosciutto and brie pizza
Sarah Hobbs · taste.com.au · 2009 · Original
Style not identified
DietNot vegetarian: prosciutto.
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
464°F / 240°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (2)
- oilm olive oiln/a
- cheese mozzarellagrated mozzarella100g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 corella pears
- over cheese2 bunches asparagus
- over cheese8 slices prosciutto
- over cheesebrie200g
- over cheesefresh lemon thyme leaves20 ml · 20g
- over cheesebaby rocket leaves20g
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