Pizza topping inspiration

Got our Sourdough Pizza Kit but need some inspiration? Experiment with our tried-and-tested toppings and get creative at home. If you prefer bread to pizza, you could use these as inspiration for bruschetta or sandwich fillings.

Note: You must pre-cook the sausage, kale, red onion, and mushrooms. We usually pan-fry them beforehand, but you can also oven-roast the kale. For the ham, cooking is optional—you can add it at the last minute if preferred. We like to add Parma ham at the end rather than putting it in the oven with the pizza but it depends on the type of ham you use and personal preference.

Important:

• Drain the excess water from the mozzarella before adding.
• Use a good tomato sauce like Mutti pizza sauce (included in our pizza-making kit).
• When we say cheese, we use a mix of grated mozzarella and grated cheddar for the perfect melt.

Homemade Sourdough Pizza 🍕

There’s nothing quite like homemade sourdough pizza – especially when it’s made with our very own organic sourdough starter. After trying a few recipes, we’ve boiled it down to one that’s simple to follow, using nothing more than your home oven and the best quality ingredients.

Whether you use a stand mixer or knead by hand, as long as your starter is healthy and active, the dough will come together beautifully. And trust us, this base is full of flavour, airy bubbles, and it’s healthier to boot. If instead, you want to make pizza but not the dough, follow our sourdough pizza toast recipe.

Note: Our timings are set so you can enjoy your pizza fresh for dinner.

Ingredients (Makes 2 x 290g portions)

Pizza Paddle

Stand Mixer (optional)

Pizza stone (optional)

2 small bowls that allow the dough to rise (approx. 15cm diameter)

Pizza cutter

Semolina

Scraper

48g ripe sourdough starter

290g organic 00 flour

30g organic wholewheat flour

165g water (for Water 1)

50g water (for Water 2)

2g diastatic malt powder (optional)

6g salt

Olive oil

Ingredients for toppings

• Mutti pizza sauce (or a simple tomato passata/sauce)
• Fresh Mozzarella or Grated Mozzarella
• Grated Cheddar (optional)
• Ham (optional)
• Basil (optional)

Method

10pm (Day 1)

Feed your sourdough starter with:

10g mature starter

50g warm water

50g rye flour

Leave it at room temperature overnight for 10-12 hours.

10am (Day 2)

In a stand mixer, combine:

Sourdough starter

Water (1)

00 flour

Wholewheat flour

Salt

Optional malt powder

Mix on speed 1 for 2-3 minutes until the dough starts to come together, then gradually add water (2) while mixing for a further 2 minutes.

Knead on speed 6 for 5-6 minutes, or knead by hand for 7-8 minutes until smooth and elastic.

Transfer the dough to a bowl, cover with cling film, and leave to bulk ferment at 23°C for about 2 hours.

12pm (Day 2)

Refrigerate the dough for 24 hours.

12pm (Day 3)

Remove the dough from the fridge and place it on an unfloured surface.

Divide the dough into 2 x 290g portions. Shape each portion into a tight ball by using your scraper to build tension against the work surface.

Lightly oil your 2 bowls (olive oil is best)

Place each dough ball into its own bowl, cover with cling film, and leave to prove for about 6 hours at 23°C.

Place a pizza stone (optional) in the oven on the top shelf, and preheat to 250°C (or as hot as your oven will go) for at least 30 minutes.

Place a sheet of square parchment paper on the pizza paddle and dust the paper generously with semolina.

Remove the first dough ball from the bowl and stretch it in the air to form a small circle. Then place the circle of dough on top of the parchment paper, flattening it and stretching it out gently with your fingertips, until you have a 30cm circle, and making sure you create a bit of a wall around the periphery for the crust. Repeat with the other dough ball.

Toppings

Spread a generous amount of Mutti tomato sauce over the dough.

Top with mozzarella (either grated or fresh torn into small pieces). Be careful not to overload your pizza with too much fresh mozzarella as it will make it more difficult for the pizza to rise in the oven and cook through.

You can also add grated cheddar for an extra cheesy topping.

Slide the parchment paper and pizza from the paddle onto the preheated stone and switch your oven to the grill function at 250°C-260°C for 2 minutes.

Switch the oven to all-around heat and bake for an additional 10 minutes at 250C.

Optional: Add fresh basil and/or ham.

Repeat with the second dough ball.

Buon Appetito!

We hope you enjoy our homemade sourdough pizza recipe 😋

Sourdough Pizza Toast

Craving a quick and delicious twist on a classic? Our Sourdough Pizza Toast with Fresh Mozzarella and Basil is the perfect answer. No knead to make your own dough—this recipe is delightfully simple! Combining vine-ripened tomatoes, creamy mozzarella, and fragrant basil on crispy sourdough toast, it’s ideal for a speedy lunch or snack. Plus, with October being National Pizza Month in the US, there’s no better time to enjoy this easy, flavourful take on pizza.

Ingredients:

• 2 slices sourdough bread
• 4-5 medium vine tomatoes
• 1 ball fresh mozzarella
• Grated Parmesan cheese
• Fresh basil leaves, cut into strips
• 1/2 cup passata or pizza sauce
• Pinch of chili flakes or chili oil or spicy everything seasoning
• Butter
• Olive oil
• Salt
• Pepper
• Lemon juice or balsamic vinegar

Method:

1. Prep the Tomatoes:

• Preheat your oven to 175°C.
• Slice the tomatoes thinly and spread them on a plate.
• Drizzle with lemon juice (or balsamic vinegar), olive oil, and season with salt and pepper. Set aside to marinate.

2. Prepare the Sourdough:

• Cut two thick slices of sourdough bread.
• Generously butter both sides of the bread slices.

3. Toast the Bread:

• Heat a medium-sized skillet over medium heat.
• Grill the buttered sourdough slices until they are crisp and golden brown on both sides.

4. Prep the Mozzarella

• While the bread is toasting, slice the fresh mozzarella into thin pieces.

5. Heat the Passata:

• In a small pot, bring the passata or pizza sauce to a simmer.

6. Assemble the Pizza Toast:

• Once the bread is toasted, remove it from the skillet and place it on a baking sheet lined with parchment paper.
• Layer three-quarters of the mozzarella slices evenly over the toasted sourdough.
• Transfer the baking sheet to the preheated oven and bake for 4-5 minutes, or until the mozzarella is melted and bubbly.

7. Add Toppings:

• Remove the baking sheet from the oven (keep the oven on).
• Spoon the warm passata sauce over the melted cheese on each slice.
• Add the remaining mozzarella slices on top.
• Arrange the marinated tomato slices over the mozzarella.
• Sprinkle generously with grated Parmesan cheese.

8. Bake Again:

• Return the baking sheet to the oven and bake for another 6-7 minutes, or until the Parmesan cheese has melted and is slightly golden.

9. Finish and Serve:

• Remove the pizza toasts from the oven.
• Sprinkle with fresh basil strips and a pinch of chili flakes or a drizzle of chili oil.
• Cut into bite-sized rectangles for sharing, or leave whole and enjoy as is.

Enjoy your delicious and easy-to-make Sourdough Pizza Toast with fresh mozzarella and basil!