{This post is sponsored by Mezzetta}
If you are entertaining, or just want a fun recipe to try, these mini sourdough pizzas are perfect! Kids love them just as much as adults. Made with goat cheese and delicious Mezzetta ingredients, they are a great way to celebrate!
Mezzetta Makes it Betta!
These mini sourdough pizzas are perfect topped with Mezzetta ingredients such as basil pesto, tomato pesto, kalamata olives, antipasto olives, roasted red peppers, marinated artichoke hearts, and capers!
These pizzas come together in no time when you already have these easy Mezzetta toppings on hand! I always make sure to have some of these ingredients in my pantry. They store well and are a great way to add some extra flavor to your recipes!
I also really love that there isn’t anything weird in the ingredient lists.
The Mezzetta pestos are even made with extra virgin olive oil, which is really hard to find in jarred pesto!
My kid loves basil pesto, so we always make sure to have some on hand for pasta and pizza making, and the Mezzetta Basil Pesto is really the best I’ve found!
Mini Sourdough Pizza Recipe
Making these mini sourdough pizzas is a two-step process. First, you’ll make the dough, then after it has risen and is nice and bubbly, you can put together and bake the pizzas.
Make the Pizza Dough
The first step is to get the dough going, and since it is sourdough, you’ll need to start it a bit ahead of time. I generally stir together the dough first thing in the morning, as it needs about 8 hours to rise.
This dough recipe is basically the same as my no knead sourdough pizza recipe.
Stir together the flour and salt in a large bowl. Then dissolve the honey in warm water. Add that and the sourdough starter to the flour mixture until a shaggy and slightly wet dough forms.
Cover the bowl with plastic wrap (or beeswax wrap) and let it sit for about 7-8 hours, or until you’re ready to make the pizzas! The dough will rise and get nice and bubbly at it sits.
When you’re ready to make the pizzas, turn the dough onto a well-floured board and knead a few times. Cut the dough in half, and then cut each half into 8 pieces.
If you’d like even smaller pizzas, you could cut each dough half into 10-12 pieces.
Rub two baking sheets with olive oil and sprinkle them lightly with cornmeal.
Divide up the dough pieces onto the baking sheets, and use your fingers to spread the dough out into rustic mini pizza shapes. The dough is really stretchy and malleable, so this should be fairly easy to do.
Make the Mini Pizzas
Now, this is when the fun starts!
Spread each mini pizza dough with either Mezzetta Basil Pesto or Tomato Pesto. Both are fabulous, so I like to do some of each!
Top each pizza with soft and crumbly goat cheese, such as chèvre or feta. Then add whatever Mezzetta toppings you like!
I used kalamata olives, antipasto olives, roasted red peppers, artichoke hearts, and capers.
Can we talk about the Antipasto Olives for a quick second? They are so incredibly good, definitely a new favorite in this household!
Cook the pizzas at 450°F for 8-10 minutes, then rotate the two pans and cook for another 5-8 minutes. The bottoms of the pizzas should be a light golden brown and not at all doughy.
Sprinkle with chopped fresh basil for garnish, and you have some gorgeous little pizzas!
Of course they are extra tasty because of the Mezzetta ingredients! I always make sure to have them on hand for emergency pizza situations.
Serve these mini sourdough pizzas as an appetizer, or even as a main course with a salad!
They are great to make with kids because each child can choose exactly what they want on their mini pizza. My little one would choose basil pesto and as many kalamata olives as he could fit!
I’m all about antipasto olives, roasted red peppers, and capers.
If you’ve never had capers on pizza before, you’re in for something amazing! They are one of my very favorite pizza toppings.
The best part is that you can customize your mini sourdough appetizer pizzas however you want, and Mezzetta has so many great choices!
More Sourdough Recipes:
Here are more of my favorite sourdough recipes!
- No-Knead Sourdough Bread
- Sourdough Rye Bread
- Sourdough Pizza
- Sourdough Blueberry Pancakes
- Sourdough Naan Bread
- Mini Sourdough Appetizer Pizzas
- Sourdough Flatbread
- Sourdough Discard Bagels
Mini Sourdough Appetizer Pizzas
Ingredients
Pizza Dough
- 3 cups all purpose flour plus extra for dusting
- 1 tsp salt
- 1 tsp honey
- 1 ½ cup warm water
- ¼ cup sourdough starter
Mini Sourdough Pizzas
- 2 tbsp extra virgin olive oil
- cornmeal for dusting pizza pans
- 8 Tbsp Mezzetta Basil Pesto or Mezzetta Tomato Pesto
- 1/2 cup soft goat cheese
- Mezzetta Kalamata Olives
- Mezzetta Antipasto Olives
- Mezzetta Roasted Red Peppers
- Mezzetta Marinated Artichoke Hearts
- Mezzetta Capers
- chopped fresh basil for garnish
Instructions
Pizza Dough
- Whisk together the flour and salt.
- Dissolve honey in the warm water, then add the honey water and sourdough starter to the dry ingredients. Stir all the ingredients until a shaggy and mildly wet dough forms. Add additional water if needed, a tablespoon at a time, until you reach the correct consistency.
- Cover with plastic wrap (or beeswax wrap), then place in a warm location until you're ready to bake the pizzas.
Mini Sourdough Pizzas
- Preheat the oven to 450°F.
- When you're ready to bake, turn the dough out onto a floured surface and knead a few times until it comes together. Cut the dough in half, then cut each half into 8 pieces.
- Rub two baking sheets with olive oil, then sprinkle them lightly with cornmeal.
- Divide up the dough pieces onto the two baking sheets, and use your fingers to spread the dough out into rustic mini pizza shapes. The dough is really stretchy and malleable, so this should be fairly easy to do.
- Spread the pesto onto each dough, then top with goat cheese and your favorite Mezzetta toppings.
- Put the baking sheets into the oven and bake for 8-10 minutes. Rotate the pans, then cook an additional 5-8 minutes depending on how hot your oven runs. The bottom of the crust should be fully cooked and light golden brown.
- Sprinkle with chopped fresh basil or other herbs for garnish.
Notes
- If you’d like even smaller pizzas, you could cut each dough half into 10-12 pieces.
- Learn more about Mezzetta products here!
I would like to make these ahead of time and bring to someone’s house. Any thoughts on the best way to do it?
I did try them and thought they were delicious right out of the oven but would your recommendation on how to make them ahead of time.
Thanks!
Could you freeze the dough, take it someone’s house, thaw, and prepare there?