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Mini Sourdough Pizzas with Artichoke, Spinach, Green Olive & Feta

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Mini sourdough pizzas with a a killer topping combo that will haunt you for days after you eat it. In a good way 😉

  • Author: Becky Schmieg
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6 pizzas 1x
  • Category: Appetizer, Main Course
  • Cuisine: American, Italian

Ingredients

Units Scale

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

  1. In a large mixing bowl combine sourdough discard and warm water, let stand 3 minutes.
  2. 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.
  3. Allow the dough to rise for at least three hours or up to overnight.

Assemble the pizzas

  1. Preheat oven to 400.
  2. Divide the dough into six sections. Roll each section into a ball and then flatten into a disc. Top each with sauce and toppings.
  3. Bake for 15-20 minutes.
  4. Enjoy! Serve with extra marinara for dipping if desired.

Find it online: https://www.figjar.com/mini-sourdough-pizzas-with-feta-spinach-artichoke/