Spinach, ricotta and pesto mini pizzas

Name: Spinach, ricotta and pesto mini pizzas
Cook time: 2 min
Ingredients: 0 each olive oil cooking spray; 1 each arlic clove; 40 each m basil pesto; 120 each low-fat ricotta cheese; 1 each 1 ripe tomato; 500 ml plain flour; 8 each 8g sachet dried yeast; 18.2 each m olive oil; 187.5 each m warm water

Kim Meredith · 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

500g

Water

—

Hydration

—

Salt

—

Yeast

1.60%

Oil

—

Sauce

—

Cheese

120g

Dough weight

508g

Process

Bake temp

428°F / 220°C

Bake time

1-2 min

Oven

home standard

Surface

stone

Ingredients (9)

oilolive oil cooking spray—
sauce tomatoarlic clove—
flourm basil pesto—
cheese otherlow-fat ricotta cheese120g
sauce tomato1 ripe tomato—
flourplain flour500 ml · 500g
yeast8g sachet dried yeast8g
oilm olive oil—
waterm warm water—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese1 bunch English spinach
over cheese1/2 red onion

Pizza Lab

Baker's percentages

Process

Ingredients (9)

Toppings (2)