Homemade pizza night is the quickest (and easiest) it’s ever been with this sourdough pesto pizza! A “no wait” sourdough recipe using up sourdough discard, it’s flavorful, savory, and *sooo* easy. Simply top with fresh basil pesto, sliced tomatoes, and mozzarella… and dig in!
Are you a pizza lover? Do you also have a taste for pesto?
This Sourdough Pesto Pizza is sure to satisfy both cravings in a healthy way!
Each summer, I cannot wait for my basil plants to grow to a point where I can harvest some leaves. Why?
For pesto, of course! Pesto is one of those savory flavors that is perfect for many summer side dishes, flatbreads, crackers, and… this pesto pizza!
What Is Pesto?
Pesto is a savory condiment made from basil leaves, Parmesan cheese, garlic, olive oil, and typically pine nuts. In this recipe, I used walnuts as the taste is comparable and they are cheaper than pine nuts.
I highly recommend purchasing a high-quality artisan Parmesan cheese that you grate yourself. The grated Parmesan cheese from Organic Valley is another excellent choice.
How To Make Pesto
Pesto can easily be made ahead of time. It is best to use freshly-picked basil leaves.
Tedious as it may be, it is important to separate each leaf from the stems and stalks, as only the leaves are used for pesto. In a food processor, the basil leaves, walnuts, garlic, olive oil, and Parmesan cheese are ground up to create a fragrant paste.
If you have any leftovers, it freezes well, especially in ice cube trays (my favorite method). Once frozen, pop the pesto ice cubes into freezer bags and use in the winter!
Homemade pesto is a versatile condiment and is delicious in the following recipes (as well as the pesto pizza recipe, below!):
- Toasted Pesto-Tomato Sandwich
- Sprouted Spelt Crackers (easy & delicious snack!)
- Einkorn Sourdough Chapatis {Indian Flatbread}
For nut-free folks, feel free to substitute the pesto recipe below with this nut-free version! You might also enjoy this unique variation calling for garlic scapes instead of fresh basil!
A “No-Wait” Sourdough Recipe… Using Sourdough Discard!
For this pesto pizza recipe, you’ll need a sourdough starter. Learn how to make your own with this easy tutorial!
Once you have your starter, the good news is that you don’t even have to wait to use it. In other words, this is a no-wait sourdough recipe that uses up sourdough discard!
Most true sourdough recipes call for a souring time — where you combine the starter, flour, and water… and wait. The souring stage is important to make sure the entirety of your flour is traditionally prepared for gentle digestion.
With recipes that use up leftover sourdough starter (also known as “discard”), you don’t have to wait for this souring time! Because the flour is already in the starter, and it’s already soured. 🙂
Basically, feed your starter as usual in the morning (making sure you have at least 1/2 cup, but up to several cups if you want to make several pizzas), and it’ll be ready to go by dinnertime. No extra mixing, souring, or waiting required.
(Pssst… check out four other no-wait sourdough recipes here!)
Homemade Pesto Pizza Making Tips And Tricks
Be sure to preheat your cast iron pan or pizza stone in the oven. This crucial step ensures proper baking of the pizza as well as making the pan non-stick.
I just grease my cast iron pans with a little avocado oil, stick in the oven (preheated at 400 degrees Fahrenheit) and let them preheat for about 10 minutes.
In this recipe, I usually use two cast iron pans to make two pizzas, which feed my family of 6. My cast iron pans are 10 inches and 12 inches in circumference.
If you are feeding a crowd, I recommend doubling or tripling this pesto pizza recipe.
Sourdough Pesto Pizza
Homemade pizza night is the quickest (and easiest) it’s ever been with this sourdough pesto pizza! A “no wait” sourdough recipe using up sourdough discard, it’s flavorful, savory, and *sooo* easy. Simply top with fresh basil pesto, sliced tomatoes, and mozzarella… and dig in!
Ingredients
For pesto:
-
1-1/2
cups
basil leaves
washed and dried, stems removed -
1 to 2
cloves
garlic
medium-sized -
1/3
cup
Parmesan cheese
shredded or grated -
1/4
cup
walnuts
or pine nuts -
1/4
cup
extra virgin olive oil
or avocado oil (avocado oil will create a thinner texture, olive oil will create a thicker texture of pesto)
For sourdough pizza:
-
1/2 to 1
cup
sourdough starter
fed that morning or around lunch time (use 1/2 cup to make a small, 10-inch pizza or 1 cup to make a medium 12-inch pizza) -
2-1/2
tablespoons
pesto
per pizza (very flexible, adjust amount to taste) -
1/3
cup
mozzarella cheese -
desired toppings
fresh sliced tomatoes, pepperoni, basil leaves, etc.
Instructions
To make the pesto…
-
In a food processor, pulse together garlic and walnuts until the texture resembles large crumbles.
-
Add Parmesan cheese and basil leaves.
-
Pulse again until basil leaves are chopped into small pieces.
-
Turn food processor to high, and slowly add in the olive oil.
-
Process until the pesto is a smooth texture with no visible large chunks. The finished pesto can now be used directly or stored in the fridge.
To make the pizza…
-
Preheat oven to 400 degrees Fahrenheit.
-
Grease a cast iron skillet (10-inch for small pizza, 12-inch for medium-sized pizza) with avocado oil or oil of choice.
-
Place greased skillet in oven for 10 minutes to preheat.
-
Once preheated, remove skillet.
-
Pour sourdough starter directly into skillet.
-
Tip the skillet to swirl the starter and create a circular pizza shape. Spread the starter out if necessary with a spoon or spatula. It doesn’t have to be perfect, however. The sourdough starter will start to cook immediately as the pans are scorching hot.
-
Immediately place the skillet back in the oven for an additional 10 minutes.
-
Once 10 minutes are up, remove from oven.
-
Spread a thin or thick (according to preference) layer of pesto over the sourdough pizza.
-
Sprinkle mozzarella cheese generously over the pesto.
-
Add other toppings such as tomato slices, additional fresh basil, or pepperoni, if desired.
-
Place the pizza back in the oven for 3 to 5 minutes, or until cheese is melted and golden brown.
-
Cut into slices and enjoy!
-
Store leftovers in the fridge.
Calories from Fat 432
Looking for other sourdough pizza recipes?
- Sourdough Pizza Crust (thick or thin crust!)
- Homemade Sourdough Mediterranean Pizza (with ancient wheat einkorn!)
- Grilled Pizza! {sourdough einkorn} plus a QUICK video, too!
- Gluten-Free Sourdough Pizza
What are your favorite pizza toppings?
