Sourdough Pizza Recipe
The perfect sourdough pizza using sourdough discard
Servings: 4
Calories: 610kcal
Ingredients
Pizza Base
- 150 g sourdough discard
- 250 g white flour
- 1 pinch salt
- 1 dessertspoon olive oil
- 1 tsp honey or caster sugar
- 125 ml warm water
Pizza Topping
- 1/2 red onion finely sliced
- 2 cloves garlic minced
- 2 tbsp tomato passata
- 1 tomato
- 1 handful fresh basil
- 2 slices parma ham or similar
- 12 olives stoned and sliced
- 1 ball mozzarella
- 2 tsp olive oil
- vegetables of your choice - mushrooms, peppers, courgette etc
- Salt and pepper
Instructions
Pizza Base
- Put the flour, salt and sugar into a large mixing bowl. Stir to mix
- Make a well in the middle and add the sourdough starter, oil and honey (if using)
- Use a fork to pull in the flour, then add warm water till you can form the mixture into a dough
- Knead on a floured board for 10-15 minutes or using the dough hook of your mixer for 8-10 minutes
- Cover and leave to rest for at least an hour until the dough has doubled in size. This may take up to 4 hours. It's safe to leave the dough out for up to eight hours until you are ready to bake.
- When you are ready to bake your pizza preheat the oven to around 250c
Pizza
- Take the dough and roll out or stretch into one or two rounds on a sheet of silicone baking paper
- Smear the top of the dough with passata
- Sprinkle over the minced garlic
- Layer on the remaining vegetables leaving the sliced fresh tomato till the end.
- Top with shredded ham and mozzarella and season with salt and pepper
- Slide the baking paper onto your pizza stone or steel or onto a large baking sheet
- Bake for 8-10 minutes until the cheese is melting and the edge of the pizza is golden brown
Nutrition
Calories: 610kcal | Carbohydrates: 84g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 756mg | Potassium: 324mg | Fiber: 4g | Sugar: 4g | Vitamin A: 834IU | Vitamin C: 7mg | Calcium: 318mg | Iron: 5mg