Do you crave pizza but have no time for dough? Try this delicious pizza on sourdough bread! It’s the best thing since sliced sourdough!
In this recipe you can find two suggestions that are my favorites, but the base it’s the same, so please make this your own! 🤩
What you’ll love about this recipe
I often make a batch of pizza dough on a Sunday and store it in the fridge to bake them midweek, but weekends are so full for me sometimes that I don’t get the chance. So, what to do? Because PIZZA!!!! Cravings are real 🤣! Luckily, sourdough bread to the rescue, because I always have freshly baked sourdough or even stale or frozen. This pizza on sourdough bread is now my new obsession.
- Healthier: Sourdough bread is easier to digest and has more nutrients than traditional pizza dough. Especially if you have wholegrain and seeds in your sourdough. Not to mention the lovely fresh fruit and herb toppings, in fact figs are known as one of the fruits high in heart-healthy minerals.
- Make it your own: Top different slices with everyone’s favorite toppings. And share!
- Quick and Easy: This recipe is perfect for a weeknight dinner or when you have unexpected guests. No need to wait for dough to rise.
- No mess – no sticky mess with the dough.
- Use up leftovers – I often have frozen sourdough slices or stale sourdough, they make the best pizza!
Ingredients you’ll need
- Slices of sourdough (medium thickness), use store-bought if you don’t bake sourdough, but if you would like to give it a go, I have an easy same day sourdough bread recipe, it’s great for beginners.
- Extra virgin olive oil
For toppings
Both versions use the same base, but just go wild with the toppings!
- Mozzarella cheese – I used fresh and grated
- Cherry tomatoes and Basil
- Figs, Goats Cheese and Rocket (Arugula)
I didn’t use pizza sauce, but you can make a quick sauce by sauteing passata in olive oil and a little oregano. A sprinkle of salt and you’re done! Or use a good quality store-bought marinara sauce, but promise me you will try to make your own, it’s so quick.
How to make pizza on sourdough bread
Time needed: 15 minutes
Do you crave pizza but have no time for dough? Try this delicious pizza on sourdough bread! It’s the best thing since sliced sourdough!
- Preheat your oven:
To a high temperature (around 450°F/230°C).
- Prepare your sourdough slices:
Cut a loaf of sourdough bread into thick slices. Use a tray lined with parchment paper (I use a pizza tray with holes that lets air circulate for extra crispiness), brush with olive oil. Place the slices of sourdough on the paper and drizzle plenty of olive oil over each slice. Brush if needed to coat them well.
- Add classic toppings:
Top with your classic ingredients, such as mozzarella cheese, cherry tomatoes and basil (in this order). Use fresh or grated mozzarella.
- Try other toppings:
Make another batch by varying the ingredients: I like figs and goat cheese, with a few leaves of peppery arugula (rocket).
- Bake and serve:
Place the slices on a baking sheet and bake for 5-7 minutes, or until golden brown and bubbly. Add more fresh basil, a drizzle of olive oil and more fresh arugula.
my fave topping ideas
- Classic: Mozzarella, tomatoes, and basil.
- Sweet and savory: Figs, goat cheese, and arugula.
- Vegetarian: Roasted veggies (pepper, zucchini or eggplant), pesto, and shavings of Parmesan.
- Ham and Mushrooms: Parma ham, pepper and mushrooms, topped with Mozzarella.
serving ideas
- Serve as a main course: Two slices paired with a salad or roasted vegetables make for a full-on yummy dinner.
- Serve as a side: We often have a slice each next to a bowl of soup.
- Enjoy as an appetizer or finger food: Cut the slices into smaller pieces and serve as finger food.
- Make it for a party: Make the toasts with different toppings and arrange them on a platter.
- Drizzle with dressings: I love just a little more olive oil on the classic tomatoes and mozzarella, but I am so intrigued by pairing a thick drizzle of pomegranate molasses on the fig and goats cheese one! Do you have any guilty pleasure dressings you want to add? Please leave me a comment, I’m dying to hear what you love!
And if you are thinking about sweet sourdough bread toppings for breakfast, I really think you would love my blueberry ricotta toast, it is such a healthy high protein option!
If you fancy making an actual sourdough pizza, I have a fail-proof recipe for you that uses discard (it’s what you throw away when you feed your sourdough starter) or use active starter too: my sourdough discard pizza (with no yeast)! Hey, you can do this, it will change the way you eat bread and PIZZA! 😃
Sourdough bread pizza is such a delicious and easy way to enjoy a homemade meal. You can create a different pizza every time without much planning, just grab what you have in the fridge. I’d love to know your favorite toppings, leave me a comment below!
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Pizza on Sourdough Bread Recipe
Equipment
- 1 Pizza tray or small baking sheet
- 1 knife
- 1 Chopping board
Ingredients
For the mozzarella, tomato and basil pizza
- 2 slices sourdough bread (medium thickness)
- 2 tbsp olive oil (& more to drizzle at the end)
- 100 g mozzarella cheese grated
- 10 cherry tomatoes halved
- handful of basil leaves
For the figs, goats cheese and arugula pizza
- 2 slices sourdough bread (medium thickness)
- 2 tbsp olive oil (& more to drizzle at the end)
- 75 g fresh mozzarella ball (or just use grated)
- 75 g goats cheese
- handful of arugula leaves
Instructions
Preheat the oven:
- To a high temperature (around 450°F/230°C).
Prepare the sourdough slices:
- Cut a loaf of sourdough bread into thick slices. Use a tray lined with parchment paper (I use a pizza tray with holes that lets air circulate for extra crispiness), brush with olive oil. Place the slices of sourdough on the paper and drizzle plenty of olive oil over each slice. Brush if needed to coat them well.
Add classic toppings:
- Top with grated or fresh mozzarella cheese, halved cherry tomatoes and basil (in this order). Use fresh or grated mozzarella.
Try other toppings:
- Repeat by making another batch with fresh mozzarella, figs and goat cheese, pressing leaves of arugula (rocket) in the cheese so they stay put.
Bake and serve:
- Place the slices on a baking sheet and bake for 5-7 minutes, or until golden brown and bubbly. Add more fresh basil, a drizzle of olive oil and more fresh arugula.
Notes
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