Turkey Provolone Pizza with Pesto Aioli
"Our pizza is weird and our dough is wild, made from all-natural sourdough starter."
Servings 8 slices
- 1½ cups Cooked turkey meat 350g
- 2 cups Mozzarella cheese
- 9 slices Provolone cheese
- 1 cup Pesto aioli instructions below*
- 1 cup Tomatoes
- ¼ cup Red onion
- 2 cups Sourdough starter active
- 1 cup Bread flour
- 1 tsp Salt
- ½ cup Pesto
- ½ cup Mayonnaise
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 30 seconds.
Place the dough in 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 F° 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.
Grate mozzarella. Slice tomato and onion.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add pesto aioli, mozzarella, turkey, provolone, tomatoes and onions . Pat down the toppings before putting into the oven.
Bake pizza in the oven at 550 degrees F° for 8-10 minutes. Let cool 5 minutes then slice it up!
Calories: 459kcal | Carbohydrates: 27g | Protein: 20g | Fat: 30g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 911mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 3mg | Calcium: 337mg | Iron: 1mg