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Arugula and Mushroom Breakfast Pizza
tasteofhome.com · 2018 · Original
Style not identified
DietVegetarian. Not vegan: reduced-fat ricotta cheese, eggs.
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
450°F / 232°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (4)
- cheese otherreduced-fat ricotta cheese3/4 cup · 84.8g
- oiljulienned soft sun-dried tomatoes1/2 cup · 109g
- oilolive oil2 tbsp · 27.2g
- saltsalt1/4 tsp · 1.5g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesegarlic powder1 tsp · 4.2g
- over cheesepaprika1 tsp · 4.2g
- over cheesesliced baby portobello mushrooms1 cup · 200g
- post bakefresh arugula or baby spinach3 cup · 600g
- over cheesebalsamic vinegar2 tbsp · 25g
- over cheesepepper1/4 tsp · 1.1g
- over cheese6 large eggs
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