7 Layer Dip Pizza
"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."
Servings 8 slices
- 1 cup Refried Beans
- 1 cup Salsa
- 2 cups Cheddar Cheese grated
- ½ cup Black Olives sliced
- 8 tbsp Sour Cream
- 8 tbsp Guacamole instructions below
- 3 Green Onions sliced
- 2 cups Sourdough Starter active
- 1 cup Bread Flour
- 1 tsp Salt
- 4 Avocados chopped
- 1 Tomato chopped
- ½ Onion chopped
- 1 Lime juiced
- 1 tbsp Cilantro chopped
- 1 tsp Salt
- ½ tsp Cayenne Pepper
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)
Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.
Make Guacamole: Remove avocado skin and pit, then chop. Chop tomato, onion, cilantro and add all to a medium sized mixing bowl. Add salt, cayenne and juice of 1 lime. Mash it all together with a potato masher. Set aside.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough. Add refried beans, salsa, cheddar cheese and black olives.
Bake pizza in the oven at 550 degrees F. for 8-10 minutes.
Remove pizza from oven with pizza peel and let cool for 5 minutes.
Add a dollop of sour cream to each slice, then top the sour cream with a dollop of guacamole, then sprinkle with green onions.
Calories: 326kcal | Carbohydrates: 34g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 1304mg | Potassium: 292mg | Fiber: 5g | Sugar: 4g | Vitamin A: 818IU | Vitamin C: 8mg | Calcium: 254mg | Iron: 1mg