Spelt pizza with asparagus and artichoke pesto
Katrina Woodman · taste.com.au · 2015 · Original
Style not identified
DietVegetarian. Not vegan: coarsely grated fresh mozzarella, finely grated parmesan or vegetarian hard cheese, extra finely grated parmesan.
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.
Flour
350g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
2.00%
Oil
0%
Sauce
n/a
Cheese
240g
Dough weight
357g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
446°F / 230°C
Bake time
12 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (9)
- oilm extra virgin olive oiln/a
- cheese mozzarellacoarsely grated fresh mozzarella200g
- cheese otherfinely grated parmesan or vegetarian hard cheese40g
- cheese otherExtra finely grated parmesann/a
- waterwarm watern/a
- yeast7g sachet dried yeast7g
- sugarm caster sugarn/a
- flourwhite spelt flour350g
- saltm sea saltn/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 bunches asparagus
- over cheesedrained artichoke hearts in brine105g
- over cheesefirmly packed fresh continental parsley leaves125 ml · 125g
- over cheesedrained baby capers20 ml · 20g
- over cheesearlic clove
- over cheesem lemon juice
- over cheesechopped fresh chives20 ml · 20g
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