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Summer pizza two ways
Jessica Brook · taste.com.au · 2012 · Original
Style not identified
DietNot vegetarian: prosciutto.
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.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
428°F / 220°C
Bake time
10 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatom sundried tomato peston/a
- cheese otherricotta240g
- oilm extra virgin olive oiln/a
- cheese otherparmesan20g
- sauce tomatopunnet heirloom tomatoes300g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 large fig
- over cheese3 slices prosciutto
- over cheesebalsamic vinegar2 tsp · 8.4g
- over cheese1/2 bunch rocket leaves
- over cheesebasil leaves125 ml · 125g
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