Sourdough pizza with different toppings

A new creation of a sourdough pizza. I’m always trying out new ideas. This time I’ve dared to try a different kind of pizza. With a savory topping, it tastes completely different to what you are used to from a conventional pizza.

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Sourdough pizza with different toppings

A sourdough pizza with different toppings with savory onions and mushroom sauce or with a leek sauce. Both are unusual in taste and extravagant.

Course main course

Keyword Champignon, leek, Onions, sourdough, Spices, Whole spelt flour

Prep Time 1 day day 1 hour hour 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 day day 1 hour hour 40 minutes minutes

Servings 2 person

Ingredients

Ingredients for the dough

• 300 g whole spelt flour
• 40 g whole spelt sourdough
• 3 g salt
• 200 ml lukewarm water

Ingredients for the topping

• 2 onions
• 250 g champignon
• water for boiling
• 1 stalk of leek
• 1 pinch each of salt, pepper and nutmeg
• 2 – 3 tsp flour type 630 for the sauce

Instructions

Pizza dough with sourdough

• Mix all the ingredients for the dough together, cover and leave to rise for 30 minutes.
• Then slap and fold 8 times. In other words, gently slap the dough with your hands on a lightly floured surface and pull it upwards. Then fold, first folding to the right, then to the left, then roll up and shape into a ball. Start again from the beginning.
• Place in a bowl, cover and leave to rise overnight at room temperature for 12 – 20 hours.
• The next day, flour a baking surface and slide the dough onto it. Cover and leave to rest for 20 minutes.
• Cut off 4 – 6 small pieces. Flour the surface again and again. Stretch the dough, roll it up and form round balls. Then roll out the dough into small pizzas.
• The dough should then be covered and left to rest for at least 1 hour or longer.

Covering

• To make the onion sauce with mushrooms, peel and finely chop the onions.
• Place the onions in a hot stainless steel pan. Leave a little on the bottom of the pan and then add a little water to cover them. Simmer until the water has evaporated. Then fry a little more without stirring. Top up with water and stir.
• Clean and chop the mushrooms. Add to the onion mixture and simmer until the mushrooms are cooked through. Season to taste with salt and pepper. Then mix 2 teaspoons of flour with a little cold water in a cup, add to the hot mixture and bring to the boil briefly.
• Do the same with the leek. Wash and chop the leeks. Boil in water until soft. Then also make a creamy sauce by mixing some flour in a cup of cold water and then adding this to the hot mixture. Bring to the boil briefly. Season to taste with salt, pepper and a pinch of nutmeg.

Finishing

• Place the rolled-out pizza dough pieces on a baking tray lined with baking paper and top each with the different sauces.
• Bake the pizza slices in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 10 – 15 minutes.

Notes

Sourdough pizza with peppers and rocket

Tips

Of course, a sourdough pizza can be topped in different ways, such as with broccoli, fresh herbs and basil leaves. It is also classic with tomato sauce and Italian herbs. Topped with red peppers and rocket.

The good thing about sourdough pizza is that it is easy to prepare. You should simply take your time. The pizza dough can mature for a long time, even on the other day. When hunger strikes, it is quickly filled.

Interesting to know

My sourdough pizza with different toppings is great. I always have variety and different flavors. A sourdough pizza is very digestible. Of course, it takes a lot more time to prepare. The maturing time is longer than with yeast. But you are rewarded with a different taste.