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Quinoa, prosciutto and mushroom pizza
Alison Adams · taste.com.au · 2015 · Original
Style not identified
DietNot vegetarian: gluten-free 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
428°F / 220°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (4)
- waterwatern/a
- egg dough1 eggn/a
- cheese otherfinely grated parmesan50g
- sauce tomatogluten-free tomato pasta saucen/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesequinoa100g
- over cheese5 slices gluten-free prosciutto
- over cheesemushrooms3 cup · 600g
- post bakeFresh basil leaves
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