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Sundried tomato pesto & artichoke pizza
Chrissy Freer · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: fresh buffalo mozzarella or bocconcini.
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
6 to 8 min
Oven
home standard
Surface
stone
Ingredients (3)
- sauce tomatosun-dried tomato80g
- oilm olive oiln/a
- cheese mozzarellafresh buffalo mozzarella or bocconcini150g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepine nuts20 ml · 20g
- over cheesejar marinated artichokes170g
- over cheesepitted kalamata olives125 ml · 125g
- over cheeseBaby rocket leaves
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