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Mini Sourdough Pizzas


Kate Berry of Lunch Lady is back today with another kid and parent friendly meal idea. This week she shows us how to make mini sourdough pizzas. The wonkier the better!

17th May, 2016
Kate Berry
Tuesday 17th May 2016

‘The wonkier the better’ we say in our house. We play a pizza version of the cloud game, where we liken the shapes of our pizzas to other known objects. We never manage to roll out a perfectly round pizza base. It’s always love hearts, wonky squares and odd looking creatures. Whatever shape they come in, they still taste amazing.

This recipe is a good dish to get the family involved, from making the dough to choosing your own personal toppings!


For the dough

  • 2/3 cup sourdough starter
  • 3 cups plain flour
  • 1 and 1/2 tsp salt
  • 1/3 cup rice bran oil (or whatever oil you like to use in your house)
  • 1/2 cup hot water

For the pizza sauce

  • 4 tbsp olive oil
  • 3 garlic cloves, peeled but left whole
  • 400g / 14oz crushed tomatoes
  • 700g / 1.5lb tomato passata
  • few big pinches of salt
  • 2 tsp maple syrup, optional

For the toppings

  • Broccoli
  • Beetroot
  • Feta
  • Salami
  • Mushrooms
  • Bocconcini
  • Rocket leaves


For your pizza sauce, heat oil over low heat, pop in the garlic cloves and cook until golden.

Add tinned tomatoes, passata and salt.

Leave to simmer for a long time, like two hours. Add more water if it becomes too thick. Stir occasionally and test for salt – don’t skimp!

Add maple syrup if the tomatoes are a little tart.

Remove garlic cloves and pop in a container until ready to use.

While your pizza sauce is simmering away, get going on your bases.

Pop your starter, flour, and salt in the bowl of a stand mixer, with the dough hook attachment. Mix until combined.

With machine running, slowly pour in oil, then hot water and let knead until dough is formed and elastic.

Cover the dough and let it sit for about 30 minutes.

Cut the dough into about 12 balls, I am terrible at getting them the same size. Lightly flour your work surface and roll each ball with a rolling pin (starting in centre and rolling outwards, turning often) to about 5mm thick.

Place each flatbread on a dry medium-high hot cast iron pan or skillet. Cook for about 45 to 60 seconds on each side, or until the flatbread doesn’t look doughy anymore.

To make pizzas, preheat oven to 220˚C.

Spread pizza sauce evenly over base and top with your choice of toppings.

Pop in the oven for 10–15 minutes, or until cheese is all melty.

Mini sourdough pizzas. Recipe by Kate Berry of Lunch Lady. Heirloom blue gold plate by Bonnie and Neil. Melt plate by Robert Gordon, Cutipol cutlery from Francalia and purple glass by Marimekko. Patterned surface by Cassie Byrnes. Photo by – Eve Wilson, styling – Lucy Feagins, styling assistant – Nat Turnbull.

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