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Arugula and Mushroom Breakfast Pizza
Unknown · tasteofhome.com · 2018 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
85g
Dough weight
138g
Process
Bake temp
450°F / 232°C
Bake time
12-15 min
Oven
home standard
Surface
stone
Ingredients (4)
- cheese otherreduced-fat ricotta cheese0.75 cup · 84.8g
- oiljulienned soft sun-dried tomatoes0.5 cup · 109g
- oilolive oil2 tbsp · 27.2g
- saltsalt0.25 tsp · 1.5g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 prebaked 12-inch thin whole wheat pizza crust
- 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 cheesepepper0.25 tsp · 1.1g
- over cheese6 large eggs