Spinach, ricotta and pesto mini pizzas
Kim Meredith · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: low-fat ricotta cheese. Reviewed: ricotta; pesto.
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
500g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
1.60%
Oil
0%
Sauce
n/a
Cheese
120g
Dough weight
508g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
428°F / 220°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (8)
- oilolive oil cooking sprayn/a
- sauce tomatoarlic cloven/a
- cheese otherlow-fat ricotta cheese120g
- sauce tomato1 ripe tomaton/a
- flourplain flour500 ml · 500g
- yeast8g sachet dried yeast8g
- oilm olive oiln/a
- waterm warm watern/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 bunch English spinach
- over cheesem basil pesto
- over cheese1/2 red onion
Keep exploring
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