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Tomato, olive & bocconcini pizzas
Amanda Kelly · taste.com.au · 2009 · Original
Style not identified
DietVegetarian. Not vegan: coarsely grated mozzarella, 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
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomato4 small ripe vine-ripened tomatoesn/a
- oilm olive oiln/a
- sauce tomatotomato paste95g
- cheese mozzarellacoarsely grated mozzarella85g
- saltSalt & freshly ground black peppern/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebocconcini200g
- over cheesedrained stuffed green olives85g
- over cheese2 rounds Lebanese bread
- post bakeloosely packed fresh basil leaves62 1/2 ml · 62.5g
Keep exploring
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