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Roasted vegetable pizzas with rosemary oil
Jane Charlton · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: light shredded 25 per cent less fat mozzarella.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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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
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (4)
- oilolive oiln/a
- sauce tomatotomato paste140g
- sauce tomato97 per cent fat-free semi-dried tomatoes100g
- cheese mozzarellalight shredded 25 per cent less fat mozzarella120g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 medium eggplant500g
- over cheese2 medium green zucchini150g
- over cheesefresh rosemary leaves40 ml · 40g
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