Whole Wheat Sourdough Pizza with Pesto

If you are looking for an easy and tasty crust, this whole wheat sourdough crust can’t be beaten. It is now our favorite crust and this topping goes very well with it.

It’s Healthy

I happen to love the tanginess of sourdough. It’s very forgiving and it’s also easier on the digestive tract. Per Web MD,

Sourdough bread is particularly rich in nutrients that the body can easily absorb. This is due to the way that the lactic acid bacteria in the bread interacts with these nutrients. These bacteria destroy certain types of acid commonly found in other types of bread, which increases the availability of nutrients like folate, potassium, and magnesium. ~ WebMD

Sourdough Pizza

This dough is made with a sourdough starter, whole wheat flour, all-purpose flour, and semolina. I like having semolina on hand because I also use it for making pasta. It gives pizza dough a little extra chewiness whose mouthfeel I really enjoy. Semolina is the coarse, purified wheat middlings of durum wheat. Wheat middlings are the product of the wheat milling process that is not flour. A good source of protein, fiber, phosphorus, and other nutrients, they are used to produce foods like pasta, breakfast cereals, puddings, and couscous for humans. There are several places you can find semolina. I prefer to go to international stores that usually have it with buckwheat and other grains. You don’t have to spend a fortune on semolina if you shop wisely for it. If you don’t have a local international store, *Amazon has several different brands.

For the topping, I highly recommend fresh mozzarella and freshly made basil pesto.  You will find a recipe for freshly made basil here at The Good Plate.  If you cannot find pine nuts, you can use cashews, but please use fresh basil.

Basil Pine Nut Pesto – Freshly made with love

Fresh basil pine nut pesto is quick and easy to make. Don’t buy the stuff in the refrigerated section when you can make your own in seconds. Yeah, it’s that good!

Read More

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Whole Wheat Sourdough Pizza

This crust is based on the King Arthur Baking Now and Then Crust.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Rising Time: 45 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings (slide to adjust): 8

Chef Adrienne Boswell

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: Italian

Diet: Vegetarian

Difficulty: Moderate

Allergen: Gluten

Calories per serving: 367kcal

Click here to add your own private notes.

Equipment

*

*Stand Mixer

*

*Pizza Stone

*

*Pizza Peel

If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.

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Ingredients

1x2x3x

US CustomaryMetric

•  
  ¾ cup bread flour
•  
  1 cup *Semolina flour
•  
  ½ cup Whole wheat flour
•  
  1 cup sourdough starter
•  
  1 ¼ teaspoon salt
•  
  2 tablespoon *Olive oil
•  
  1 tablespoon pizza flavoring, see notes below
•  
  ½ cup water, lukewarm
•  
  ¼ cup Bread flour, optional

~~ Sauce ~~

•  
  8 ounces Tomato sauce
•  
  ½ teaspoon Sugar
•  
  1 teaspoon Tuscan Sunset
•  
  1 teaspoon Oregano
•  
  1 teaspoon *Garlic base
•  
  1 teaspoon Balsamic vinegar

~~ — Toppings — ~~

•  
  8 ounces fresh mozzarella cheese, sliced
•  
  ½ Red onion, sliced
•  
  ¼ cup Mushrooms, sliced
• 2 tablespoon pesto

If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate’s pantry. These and other links are there for your convenience.

Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

• 3/4 cup bread flour, 1 cup Semolina flour, 1/2 cup Whole wheat flour, 1 cup sourdough starter, 1 1/4 teaspoon salt, 2 tablespoon Olive oil, 1 tablespoon pizza flavoring, 1/2 cup water, 1/4 cup Bread flour
  Mix all the ingredients, except the last bit of flour, in a stand mixer. If the dough is too watery, add the extra flour. Knead for 7 minutes. Transfer to an oiled bowl, cover, and let rise for 45 minutes.
• Preheat the oven to 450 °F (232 °C). If you do not already have a pizza stone in the oven, put it in now.
• 8 ounces Tomato sauce, 1/2 teaspoon Sugar, 1 teaspoon Tuscan Sunset, 1 teaspoon Oregano, 1 teaspoon Garlic base, 1 teaspoon Balsamic vinegar
  Mix the sauce in a saucepan and cook until just hot.
• 1/2 Red onion, 1/4 cup Mushrooms
  Slice the onion and mushrooms.
• Divide the dough into 2 balls.
• You can either roll both out for two pizzas, or you can put one in the refrigerator for a couple of days.
• 8 ounces fresh mozzarella cheese, 2 tablespoon pesto
  Roll the outside so the dough looks round. Have parchment paper ready. Put the rolled out dough on the parchment paper. Use a ladle to put on the sauce and spread it evenly. Top with the onions and mushrooms and finally the cheese. Put dollops of pesto on the cheese.
• Put the parchment paper on the pizza peel and gently transfer the pizza to the pizza stone. The parchment paper will allow it to slide in easily.
• Bake for 20 minutes or until the crust had browned.

Notes

You can make pizza flavoring by combining oregano, garlic powder, parmesan, and a few chili flakes together. Store extra in a small jar.

Nutrition

Serving: 178gCalories: 367kcalCarbohydrates: 47gProtein: 15gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 24mgSodium: 682mgPotassium: 309mgFiber: 3gSugar: 1g

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

Got Questions? Let me know!Mention @arbpen or tag #arbpen!