Sourdough pizzas are quick and easy. Here is a brief recipe for a pizza with a leek and labneh topping. Labneh might be an unusual ingredient, but read more about it at the bottom of the post*. More details and pictures for this recipe can be found on our blog, here.
The pizza dough can be prepared in the morning and then it will be ready for cooking in the evening. Mix all the ingredients into a moist dough:
- 250g plain white flour
- 150g sourdough starter (I use a 50% water / 50% flour starter for this)
- 1 beaten egg
- 70g runny yoghurt
- 20g olive oil
- 5g each of sugar and salt.
Knead the dough for at least 10 minutes, place in a large, oiled bowl, cover and leave somewhere warm for at least 6 hours.
An hour before eating, heat the oven to 250 degrees F (500 C or Gas Mark 10). Place the baking tray or cloche in the oven to heat.
Cook the leeks slowly in olive oil for 20 - 30 minutes; do not add salt until the end of the cooking time.
- 6 large leeks, cleaned and sliced into coins (not too thick)
- 2tbs olive oil
- 1tsp salt
- 200g labneh (or ricotta / mozzarella)
Knock down the dough and divide it in half. Place the first half on a floured surface and sprinkle more flour on top of the dough; shape it gently into a round, approx 25cm in diameter, and place it onto the baking tray (it will be delicate so move with care). Then spread half the leeks across the surface and dot spoonfuls of labneh on top. Repeat for the second half of dough.
Bake in a hot oven for 20 - 30 minutes, or until the pizza is cooked.
*Labneh is salted, strained youghurt, more like cream cheese in consistency. It can be found in Middle Eastern shops.