Homemade Wheat Sourdough Pizza with Mushrooms, Olives & Capers
This homemade wheat sourdough pizza combines a long-fermented crust with simple, flavorful toppings like tomato sauce, mozzarella, mushrooms, olives and capers. The slow fermentation improves flavor and digestibility, turning pizza into a more balanced and satisfying meal.
Ingredients
Sourdough Dough
- 500 g wheat flour type 550
- 350 ml water
- 100 g active sourdough starter
- 10 g salt
- 1 tbsp olive oil
Toppings
- 150 –200 g tomato sauce
- 200 g mozzarella
- 150 g mushrooms sliced
- 2 tbsp capers
- 10 –12 olives sliced
- 1 small onion thinly sliced
- 1 tbsp olive oil
- 1 handful fresh rocket arugula, added after baking
- Salt and pepper to taste
Instructions
- Mix flour, water, sourdough starter, salt and olive oil into a dough and knead until smooth. Cover and let it ferment slowly for about 24 hours.
- Preheat the oven well with a baking tray, stone or baking steel inside.
- Divide the dough into two portions and stretch each one into a medium pizza. Spread tomato sauce over the surface, then add mozzarella, mushrooms, capers, olives and onion.
- Bake for about 10–12 minutes until the crust is golden and crisp and the cheese has melted.
- Remove from the oven, drizzle lightly with olive oil if desired, and finish with a handful of fresh rocket. Let the pizza rest briefly before slicing and serving.
Notes
Plant-Based Protein Boost: Add a small handful of toasted pine nuts, walnuts or pumpkin seeds after baking, or serve the pizza with a side of chickpea and tomato salad. This gently increases plant protein and fibre while adding extra texture and plant diversity.
Make It Lighter: Serve the pizza with a fresh salad of tomatoes, rocket and herbs dressed with olive oil and lemon or balsamic vinegar. Increasing vegetable volume and freshness naturally reduces how many slices feel satisfying while keeping the meal balanced.