Easy Sourdough Pizza with Mozzarella
Easy Sourdough pizza with Mozzarella - Simple and irresistibly delicious! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Thanks to the sourdough, the pizza dough becomes more digestible for many. In addition, the pizza gets a unique aromatic note. The topping of strained tomatoes contains the antioxidant lycopene, which has an antioxidant effect and can have a positive impact on the cardiovascular system.
The sourdough pizza also works with even more whole wheat flour! Just try to increase the proportion of whole grains or even make the whole dough with whole wheat flour. The dough may possibly need a little more liquid.
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 3.1 g |
Ingredients
- Ingredients
- 1 ½ ozs Sourdough -starting material (wheat sourdough)
- 14 ½ ozs lukewarm water
- 7 ¼ ozs Whole wheat flour
- 16 ozs whole spelt flour
- ½ oz salt
- 1 Tbsp olive oil
- 1 garlic clove
- 14 ozs strained tomato
- peppers
- 1 tsp dried oregano
- 8 black pitted olives
- 4 ½ ozs Mozzarella
- 1 handful Basil
Kitchen utensils
Preparation steps
Mix sourdough starter with 6 Tablespoons lukewarm water, add 2.8 ounces whole wheat flour, and mix well. Cover and leave to ripen in a warm place for 3-4 hours.
When the sourdough is ripe, mix remaining lukewarm water, remaining flour and sourdough, then knead in salt. Knead dough well for 10 minutes. Let rise in a bowl, covered, in a warm place for 3 hours. Stretch and fold every 30 minutes for the first 2 hours. Leave covered in refrigerator to mature for 24 hours.
Take out dough and let it take temperature for 2 hours. Transfer dough to a work surface, divide into 4 pieces, lightly flour and let rest for 30 minutes covered with a clean tea towel.
Meanwhile, for the sauce, heat oil in a saucepan. Peel and slice the garlic and sauté in the oil over low heat. Add the strained tomatoes, season with salt, pepper and oregano, bring to the boil and set aside.
Using a dough scraper, place the dough pieces one after the other on a piece of baking paper. Carefully shape the dough into pizzas. To do this, press the dough from the inside out, leaving a slightly thicker edge.
Spread sourdough pizza with sauce, and top with olives and mozzarella. Put pizzas in preheated oven onto a hot baking sheet and bake at 250 °C (convection oven 230 °C) / 480 ˚F (455 ˚F convection) for approx. 10 minutes. Wash basil, shake dry, and pluck leaves. Serve sourdough pizza garnished with basil.
