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Roasted vegetable pizzas with rosemary oil
Jane Charlton · taste.com.au · 2009 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
40g
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
240g
Cheese
120g
Dough weight
40g
Process
Bake temp
464°F / 240°C
Bake time
15-20 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilolive oil—
- flourfresh rosemary leaves40 ml · 40g
- 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 cheese2 x 225g pkts pizza crusts225g