I was thinking about making a sourdough bread for months, but the process of making a starter and keeping it alive seemed very intimidating. When I finally found the courage to try it, I realized it’s not as difficult as it seemed. I found an easy recipe for sourdough starter and started it in late August. Since then, we bake sourdough bread almost every weekend. I’m still playing with different ratio of whole wheat, white, and ray flour. Every week our attempt yielded better results, and we were eager to try other sourdough recipes. The pizza was high on the list, and since it was really good, I decided to share the recipe.
To make a sourdough starter, I can recommend this recipe. It’s how I started mine. It will take at least five days to have a starter you can use in a recipe, but it’s worth to wait. Once you have the starter, you can keep it in the fridge. You still need to feed it at least once a week, and it’s best to feed it and keep at room temperature at least a couple of hours before you plan to use it.
Since for the pizza crust I needed 1 and 1/2 cup of the starter I took it out of the fridge two days before our pizza day. I fed the starter twice a day to accumulate enough of it for the pizza plus some more to store for the next time.
For the pizza crust is used this recipe, with only a small change since I used a combination of white and whole wheat flour. The toppings on our pizza are inspired by a pizza we recently ordered from a restaurant here in Brussels. Never before have I thought about pizza with zucchini on top, but I loved it and knew I have to top our homemade pizza with zucchini as well. For the cheese on top, I usually go for mozzarella, but here we used it in combination with a little bit of parmesan which has much stronger flavor.
Sourdough Zucchini Pizza
You can find the original pizza crust recipe here. Or my version below.
- Pizza crust
- 1 1/2 cup sourdough starter
- 1/2 cup wholewheat bread flour
- 3/4 cup white flour
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup thick tomato paste
- 1 clove garlic
- 2 tablespoon olive oil (divided)
- 3cm long piece of zucchini, thinly sliced
- 5 cherry tomatoes, quartered
- 125g mozzarella, sliced
- shredded parmesan (optional)
- In a large bowl combine all ingredients for the crust. Add more flour if needed, a tablespoon at a time. The dough should hold nicely in a sticky ball. Let the dough sit for 30 minutes.
- Meanwhile, slice the zucchini and mozzarella, quarter the tomatoes and in a small bowl mix together the tomato paste, one tablespoon of olive oil and minced garlic.
- After 30 minutes, roll the pizza dough on a parchment paper to a 5 millimeters thick circle. Bake the pizza crust for 7 minutes on 260 degrees Celsius.
- Remove the dough from the oven and brush it with one tablespoon of olive oil. Spread tomato paste mixture on top and garnish with all other toppings.
- Bake the pizza for additional 7-10 minutes, until the cheese melts.