Mini Sourdough Pizzas with Feta, Spinach & Artichoke
Mini pizzas with sourdough crust and the holy grail of pizza topping combos. Read: marinated artichokes, green olives, spinach, feta and parmesan.
Omg I love these mini pizzas. Sourdough crust, lots of tangy, salty toppings that I love and they are mini! Making things mini just makes them more fun. Toppings include: spinach, marinated artichokes, green olives, feta and parmesan! This is my new favorite pizza topping combo. Though still love you, pepperoni and pineapple.
Ingredients for sourdough crust
- Sourdough starter
- Flour
- Water
- Oil
- Sugar
- Salt
Toppings
- Marinated artichokes – I love the ones from Trader Joe’s and always keep them on hand
- Green olives – you could also sub in kalamata if you prefer or have that on hand
- Spinach – I prefer to use frozen but you could put fresh spinach straight on top or saute it quickly to wilt it. Now that I’ve set up my composting garden, I’m going to use more fresh spinach since it’s growing so nicely!
- Feta – I prefer to get the block kind so it it’s creamier
- Parmesan
- Marinara – your favorite storebought or you can make your own. I heard figjar.com has a good recipe 🙂
Making the sourdough crust
I already have a post dedicated to making this crust, so I’m not going to go into a ton of detail in this post. You can read that out here.
So the summary for making the dough: you need to have some sourdough starter to work with. That will get mixed with warm water, sugar, oil, salt and flour, kneaded until smooth.
Rise time
This is where you have some options. You can allow it to rise for just a couple of hours and will still have a delicious pizza crust. If you want to intensify the sourdough flavor and have a more pillowy, thick crust, you will want to let it rise longer, 8 hours or overnight in the fridge, then on the counter again the next day.
It’s really not that complicated to have a great pizza dough. So don’t listen to anyone that tells you you need to take its temperature or there needs to be a full moon in order to do it right. There I said it.
Quantity & size
Just in case you’re wondering how many mini pizzas you will get out of this recipe– This will make 6 mini pizzas that are about 5 inches in diameter. One should be enough for most people, especially if you plan to serve with a salad.
Mini Sourdough Pizzas with Artichoke, Spinach, Green Olive & Feta
Mini sourdough pizzas with a a killer topping combo that will haunt you for days after you eat it. In a good way 😉
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 6 pizzas 1x
- Category: Appetizer, Main Course
- Cuisine: American, Italian
Ingredients
Sourdough crust
- 1/2 cup sourdough discard or active starter
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp salt
- 1/3 cup olive oil
- 3 1/4 cup all-purpose flour
Toppings
- 1/2 cup marinated artichokes (chopped)
- 2 cups frozen spinach (thawed and drained)
- 1/4 cup green olives (sliced)
- 1/3 cup parmesan cheese
- 1/2 cup feta cheese (crumbled)
- 1 cup marinara sauce
Instructions
For the crust
- In a large mixing bowl combine sourdough discard and warm water, let stand 3 minutes.
- Add the sugar and stir. Then add the oil, salt and 3 cups of flour. Stir with a spoon until the mixture comes together. Turn the dough out onto a liberally floured surface. If the dough is still pretty sticky, you can add up the remaining 1/4 cup of flour to the top of the dough and knead it in. Knead the dough 8-10 times until smooth. Place in a oiled bowl and cover with a clean dishtowel.
- Allow the dough to rise for at least three hours or up to overnight.
Assemble the pizzas
- Preheat oven to 400.
- Divide the dough into six sections. Roll each section into a ball and then flatten into a disc. Top each with sauce and toppings.
- Bake for 15-20 minutes.
- Enjoy! Serve with extra marinara for dipping if desired.
