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Ricotta, pumpkin and prosciutto pizzas
Kerrie Sun · 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
392°F / 200°C
Bake time
3 to 4 min
Oven
home standard
Surface
stone
Ingredients (2)
- saltm no added salt tomato pasten/a
- cheese otherfresh low-fat ricotta cheese500g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesejap pumpkin500g
- over cheese4 large rounds Lebanese bread
- over cheese6 slices prosciutto
- over cheesem basil pesto
- over cheese1/2 small lemon
- over cheesesmall basil leaves62 1/2 ml · 62.5g
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