8 Cheese Pesto Pizza
"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."
Servings 8 slices
- ½ cup Mozzarella
- ½ cup Cheddar
- ½ cup Havarti
- ½ cup Monterey Jack
- ½ cup Smoked Gruyere
- ½ cup Parmigiano-Reggiano
- ½ cup Edam
- ½ cup Gouda
- 2 cups Sourdough Starter active
- 1 cup Bread Flour
- 1 tsp Salt
Wild Dough (1 hour)
Make your dough by mixing the sourdough starter, flour and salt together (adding a bit of flour at a time until it takes shape but is still a little sticky) and knead the dough for about 30 seconds.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550 degrees after you finish making your pizza dough)
PIZZA (8-10 minutes)
Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.
Grate cheese, removing any cheese peels, wax or hard rinds.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add sauce, then cheese. Pat down the toppings before putting into the oven.
Bake pizza in the oven at 550 degrees F. for 8-10 minutes.
Remove pizza from oven with pizza peel. Let cool for 5 minutes.
Calories: 275kcal | Carbohydrates: 4g | Protein: 28g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 700mg | Potassium: 96mg | Vitamin A: 544IU | Calcium: 888mg | Iron: 1mg