This Whole Grain Sourdough Pizza is Delicious, Easy to Make and Economical
Sourdough makes wonderful pizza base that all your family will love. Combine with simple, wholesome topping ingredients for an inexpensive and nutritious meal.
Sourdough Pizza Base Ingredients
(serves 2)
- 200 ml whole meal flour
- 200 ml sourdough starter
- ½ teaspoon salt. Unrefined sea salt, such as French Sel de Guerande, gives the best flavor
- 200 ml water. If you use chlorinated tap water then allow it to stand for several hours otherwise the chlorine may affect the action of the yeast in the sourdough starter.
- A little butter for greasing
- A little olive oil
Sourdough Pizza Topping Ingredients
(serves 2)
- One 480 g can of whole peeled plum tomatoes
- 50 g tasty hard cheese, grated
- Salt and freshly ground black pepper to taste.
- Fresh or dried basil
- Green or yellow pepper, sliced thinly
- Medium sized onion, sliced thinly
- A slice of ham, chopped (optional)
- A little olive oil for frying
Prepare the Sourdough Pizza Crust
- Mix the salt with the sourdough starter and mix well to dissolve the salt. Remember to retain a little starter before adding the salt for future baking sessions.
- Mix the flour and starter into slightly sticky dough. Add water and further flour to adjust the texture of the dough. It should be sticky but not too moist to knead.
- Knead the dough for five to ten minutes. As the quantity for two people is quite small, use your fingertips.
- Grease a large flat baking tray. Roll the dough out onto the tray, dusting all the surfaces of the dough with a little flour to avoid excess sticking.
- When the dough is rolled out thinly and evenly, cover with a clean, damp tea towel and leave in a warm, but not hot, place such as the top of the refrigerator, to rise a little. The dough should rise a little to give a light crust; the time this takes depends a great deal on your sourdough starter – this is a natural process and so is subject to the whims of nature! Two hours should be sufficient.
Preparing the Topping and Cooking the Pizza
- Preheat the oven to 230 °C, 450°F, gas mark 8
- Chop the tomatoes, and place in a frying pan with the tomato juice from the tin (but without oil) on a medium heat. Add the salt and pepper. Stir regularly to reduce to a thick paste.
- In a separate pan fry the onion and pepper in a little olive oil on a gentle heat to soften.
- While the tomatoes and vegetables are being prepared, bake the pizza base for 15 minutes.
- Remove the pizza base from the oven and brush thinly with olive oil.
- Mix the basil into the hot tomato paste. Spoon over the pizza base and spread evenly, right up to the edges.
- Scatter the onion, pepper and ham over the tomato. Top with the grated cheese, and return to the oven.
- Bake until the cheese is bubbling and golden, around a further five minutes.
Serve with nothing more than a tasty salad for a healthy supper that your family will love.
Another delicious, healthy and economical supper with an Italian theme is lentil lasagna.
The copyright of the article Sourdough Pizza Recipe in Mediterranean Cuisine is owned by Joanne E. Brannan. Permission to republish Sourdough Pizza Recipe in print or online must be granted by the author in writing.
