Prosciutto and pumpkin pizzas
Sarah Hobbs · taste.com.au · 2009 · Original
Pita Pizzainferred from the title
DietNot vegetarian: prosciutto.
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: 428°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
428°F / 220°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilm extra virgin olive oiln/a
- sauce tomatopassatan/a
- cheese mozzarellamozzarella155g
- cheese othergoat's cheese50g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebutternut pumpkin300g
- over cheesebaby spinach leaves100g
- over cheese8 slices prosciutto
- over cheeseFresh rosemary sprigs
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pita Pizza group marked.
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