• Kate

Pesto Zucchini Sourdough Pizza

Sourdough Pizza Dough


My sourdough has quickly gotten out of hand and I am baking up a storm now. Something I NEVER thought I would get into. There is a science behind baking that honestly frightens me. But with all this time on my hands, like many, I have taken to making my own bread. But, why stop there?


I am on the hunt for any recipe that uses sourdough starter and no yeast (I am not ready to understand yeast yet). Last week I made my own pizza dough from Little Spoon Farm, and I can honestly say that it was the best pizza I have had since moving to Chicago. The recipe creates 4x8” pies that are cooked in a cast iron skillet and finish under a broiler.


The char the cast iron created was on par with some stone oven baked pizzas I have had with the extra flavor of the sourdough. And the best part? THERE IS NO NEED FOR YEAST. I cannot tell you the number of recipes I skimmed through to find one that did not call for yeast. This little bugger was everywhere.



The recipe does want you to let the dough sit overnight to ferment, I missed that direction on the first read so my dough only sat for about 6hrs on my counter and I think it was fine (with nothing to compare it to yet).


Now on to MY TOPPINGS, no traditional margarita pizza here today!


Pesto Zucchini Sourdough Pizza


  • 1 Sourdough Pizza Dough

  • ¼ c Jarred Pesto

  • 2 tsp Lemon Juice

  • 1 Tbsp Olive Oil

  • 2 Tsp Red Pepper Flakes

  • Salt and Pepper

  • 2 Tbsp + Freshly Grated Parmesan Cheese

  • ½ Zucchini, Mandolin style rounds (I use a peeler)

  • Honey


Add pesto, seasonings, lemon juice, olive oil, salt, pepper, and 2 Tbsp of cheese into a small bowl and mix together. Even though I used jarred pesto I still believe in adding a little flare to it and never eat it straight out of the jar (boring).


While your dough is cooking in the skillet immediately evenly spread pesto to the top (use as much as you want). Top with extra grated parmesan cheese and layer your thin slices of zucchini, overlapping slightly. Once the dough begins to char, mine took about 3 minutes, place the whole thing under your broiler for another 3-5 minutes until your toppings are melted/cooked.


Remove from the oven, carefully remove from the skillet to a cutting board and drizzle generously with honey.


Eat the whole thing!!




The second pizza is some leftover homemade red sauce, diced hot Italian sausage, and mozzarella cheese.

21 views0 comments

Recent Posts

See All