Sourdough Pizza with Pesto and Cream Sauce

Learn how to make a super easy pizza -no kneading, proofing or rising is necessary! Pesto is the only food I know of that allows the family to eat a cup of fresh basil in one sitting. This 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!

Course Dinner

Cuisine American

Keyword pesto, pizza, sourdough

Prep Time 10

Cook Time 30

Additional Time 10

Total Time 50

Servings servings

Calories 926kcal

Author Lisa

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!

Nutrition