Learn how to make a super easy pizza. No kneading, proofing, or rising is necessary! The pesto and cream sauce is delicious for pasta, spread on bread, and of course, slathered on pizza. For this pizza crust I use sourdough starter, olive oil, and salt. That’s it! It is super easy!
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A Garden of Basil
If you grow basil in your garden, you probably know that it’s almost impossible to eat all of it by just sprinkling a little on every meal.
One basil plant produces A LOT and you need a really ‘heavy hitter’ to eat it all up.
The only dish I know of that allows the family to eat a cup of fresh basil, in one sitting, is pesto.
Simple Sourdough Basil Pizza
For this pizza crust I use sourdough starter, olive oil, and salt. That’s it! It is super easy!
If you don’t know what sourdough starter is or why it is good for you, I have a post all about how to make it and I also explain the science behind it in my How to Make Sourdough Starter post.
No kneading, proofing, or rising is necessary. Let’s face it: if all of that was required, I would never make homemade pizza. I have four kids, and a life, and plenty of better things to do than knead pizza dough!
Sourdough Pizza with Pesto and Cream | The Process
How to Make Easy Sourdough Pizza Crust:
Ingredients:
Fed Sourdough Starter
Italian Seasoning
Salt
Olive Oil
Supplies
Pizza Stone or Cast Iron Skillet
The Process
Preheat a pizza stone, or cast iron skillet, on 425 degrees.
If you skip this preheating step, your crust will stick and you will be very mad at me for the huge mess it creates. Don’t skip it.
While your stone is preheating, chop up whatever veggies you want on your pizza. I used onion and mushrooms. Get them in a skillet on medium and sauté them until they are almost soft.
When the oven is preheated, and the pans are scorching hot, take them out of the oven.
Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil.
Ladle fed sourdough starter onto the hot pan. Now, this is the part that will really bother my recipe-lovin, rule-abidin blog readers. I am not going to give you an amount. I can’t. You just spread it out until you have a nice thin layer in the size you want.
Hit it with another drizzle of extra virgin olive oil.
Sprinkle it with salt and Italian seasoning. The more the better, in my opinion. 😉
It will already start to bake when it makes contact with the pan. This is totally good and expected.
Pop it back in the oven, until crispy, and easily pulls up from the pan – about 10 minutes.
When it comes out, you should be able to pick it right up off the pan. If your cast iron skillet or stone is properly seasoned and preheated, it should not stick at all.
Pesto Sauce
Ingredients:
2 cups basil
3/4 cup olive oil
1/3 cup parmesan cheese
1 cup walnuts
1/2 teaspoon salt
Instructions:
Pulse all the ingredients in a food processor until combined.
Traditionally, pesto is made with pine nuts, but since they are so darn expensive, I substitute walnuts.
Cream Sauce
Ingredients:
1 package organic cream cheese
3 tablespoons butter
1/3 cup cream
1/2 teaspoon garlic powder
1/2 teaspoon salt
Instructions:
Combine all the ingredients in a small saucepan, and heat on low, until combined.
Putting the Pizza Together
Next, spread the pesto on the crust.
Then add a layer of cream sauce, shredded cheese, and your veggies.
Bake at 425 for an additional 10 minutes, or until the cheese is good and melted.
Plate it up and enjoy!
Thank you so much for stopping by the farmhouse!
Other Sourdough Pizza Recipes
Chicken Alfredo Sourdough Pizza
Bacon Chanterelle Sourdough Pizza
Sourdough English Muffin Pizza’s
Have Questions About Sourdough?
How to Make a Sourdough Starter from Scratch
How to Care for Sourdough Starter
Print the Recipe Sourdough Pizza with Pesto and Cream Sauce
Sourdough Pizza with Pesto and Cream Sauce
Ingredients
Sourdough Pizza Crust
- fed sourdough starter
- Italian seasoning
- salt
- olive oil
Pesto Sauce
- 2 cups basil
- 3/4 cup olive oil
- 1/3 cup Parmesan cheese
- 1 cup walnuts
- 1/2 teaspoon salt
Cream Sauce
- 1 package cream cheese organic
- 3 tablespoons butter
- 1/3 cup cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
Sourdough Pizza Crust
- Preheat a pizza stone, or cast iron skillet, on 425 degrees.
- While your stone is preheating, chop up whatever veggies you want on your pizza. I used onion and mushrooms. Get them in a skillet on medium and sauté them until they are almost soft.
- When the oven is preheated, and the pans are scorching hot, take them out of the oven.
- Drizzle your baking vessel (stone or skillet) of choice with a little extra virgin olive oil.
- Ladle fed sourdough starter onto the hot pan until you have a nice thin layer in the size you want.
- Hit it with another drizzle of extra virgin olive oil.
- Sprinkle it with salt and Italian seasoning.
- It will already start to bake when it makes contact with the pan. This is totally good and expected.
- Pop it back in the oven, until crispy, and easily pulls up from the pan. About 10 minutes.
Pesto Sauce
- Pulse all the ingredients in a food processor until combined.
Cream Sauce
- Combine all the ingredients in a small saucepan, and heat on low, until combined.
Putting the Pizza Together
- Next, spread the pesto on the crust.
- Then add a layer of cream sauce, shredded cheese, and your veggies.
- Bake at 425 for an additional 10 minutes, or until the cheese is good and melted.
- Plate it up and enjoy!
Notes
- Feel free to use your favorite crust recipe!
Gail says
Looks very, very good!
Courtney says
This looks amazing! I have tons of basil and usually just end up putting it in my infused water. Make Pesto is a great idea!!!
ELAINE SCHMIDT says
do you have a receipe for the sour dough crust, when you click on the sour dough is better for you site, it is not there anymore……thanks you
Lisa says
Yes! I have that here: https://www.farmhouseonboone.com/farmhouse-on-boone/how-to-make-easy-sourdough-pizza-crust/ 🙂
Linda says
Yummo !! this went straight to the pinboard and will be coming to a plate near me shortly 🙂 Thanks for all your great effort in sharing these recipes. I watched your latest video in your partly renovated kitchen where one of your children breaks a light for filming..oh my. I know what it’s like to get everything set up to go for it and then ‘life’ happens and you have to just sigh..and get on with it. Your a great mum doing an amazing !!! job 🙂 ~ Blessings (linda)
Tanya Schroeder says
That cream sauce is outstanding!
wilhelmina says
Love everything about this pizza! So dang delicious!
Peggy says
I was just wondering if you can recommend a non toxic pizza stone
Janet Brewer says
The pizza was delicious! The cheese sauce is rich and creamy. And what a great way to use sourdough discard. I will be making this again very soon!
Lisa says
This is one of our favorite ways to make pizza! Glad you enjoyed it, too!