Burrata & Fig Sourdough Pizza with Prosciutto, Arugula, & a Balsamic Glaze
Charcuterie style sourdough pizza with an amazing assortment of toppings!
Ingredients
Sourdough Starter Activation Ingredients
- 1/2 Cup Filtered Water not luke warm since it's overnight
- 1/2 Cup All-Purpose Flour
- 1/4 Cup Sourdough Starter not activated
Sourdough Pizza Crust
- 100 Grams Activated Sourdough Starter
- 500 Grams Filtered Water Room Temperature
- 350 Grams Bread Flour
- 350 Grams 00 Flour double zero flour
- 16 Grams Sea Salt
Charcuterie Toppings
- White pasta sauce (store-bought or homemade)
- Pesto (with white sauce & extra for after oven)
- Thinly Sliced Red Onion
- Fresh Burrata
- Heirloom Tomatoes
- Sliced Dried Figs
- Arugula (seasoned with olive oil, salt & pepper)
- Prosciutto
- Balsamic Glaze
Instructions
Activating Sourdough Starter for Pizza Steps
- Before going to bed (around 9 pm) make sourdough starter. Combine all-purpose flour, filtered cold water, and sourdough starter in a jar. Mix well, cover, and leave at room temperature overnight. By morning, your starter will be ready to use!
Sourdough Pizza Crust
- Mix the Dough: Using a kitchen scale, measure out the sourdough starter, water, bread flour, 00 flour, and salt. In a large bowl, combine all ingredients and mix until just incorporated. The dough will be lumpy and bumpy at this stage. Cover the bowl and let it rest for 30 minutes.
- Stretch and Fold: After the 30-minute rest, uncover the dough and perform a 30-second stretch and fold directly in the bowl. Rotate the bowl and repeat.
- Bulk Rise: Cover the bowl and place it in a warm area to ferment for 6-8 hours.Pro Tip: I place the dough in my oven with the door open and the light on. Be cautious, as the oven door being shut can heat up enough to cook the dough.
- Divide Dough & Final Rest: Once the dough has doubled in size, it’s time to divide dough up.This recipe makes two extra-large pizzas or four medium to small sized pizzas. Use a dough cutter to divide the dough into portions (2-4). Shape each portion into a smooth dough ball. Cover the dough balls with a cloth and let them rest for another 45 minutes.
- After the final rest, preheat the oven to 475-degrees
- Shaping and Baking the Pizza: Lightly flour a clean surface and stretch out the first dough ball into a 1-inch-thick pizza round. Avoid using a rolling pin; instead, use your hands to gently stretch and press the dough.
- Add Toppings: Lightly grease a baking pan with olive oil or avocado oil to prevent sticking and add flavor. Drizzle a small amount of oil around the edges of the crust for a golden, flavorful finish.Spread a thin layer of white pasta sauce over the dough.Add dollops of pesto, sliced red onion, and heirloom tomatoes. (You can also add sun-dried tomatoes instead of the fresh tomatoes)Bake in the preheated oven for 20–25 minutes, until the crust is golden and edges are crisp.
- For bubbly cheese and extra crisp, broil for the last 2 minutes. THIS IS MY FAVORITE WAY TO MAKE IT JUST LIKE BRICK OVEN PIZZA!!
- As soon as the pizza is out of the oven, top with torn burrata, sliced figs, and prosciutto.Add your olive oil + honey tossed arugula.Spoon over a few extra dollops of pesto.Drizzle with balsamic glaze.
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