As part of the Virtual Big Nibble food festival, Les Nicholson of The Artisan Bakehouse shares his recipe for the perfect wholemeal sourdough pizza.
Read the recipe below and download and print the recipe card for your bookshelf.
Pre-heat your oven to 250 degrees C, approximately 30- 45 minutes before you wish to eat your pizzas.
For the pizza bases
- Weigh the base ingredients into the mixing bowl. Mix into a rough dough.
- Knead the dough really well until it’s smooth stretchy and soft. Then rest it back in the bowl covered for a minimum 10 mins - half an hour is ideal.
- Divide into two pieces.
- Shape them into rounds (You will need a lightly floured surface for this) and cover and rest for a couple of minutes before one at a time rolling them (or throwing them) to make a thin pizza base.
- Either place on baking parchment if baking on a baking stone or on a heavy baking sheet.
For the tomato sauce
- Cut the tomatoes into quarters and place in a roasting pan along with the garlic.
- Drizzle over the oil and sprinkle with salt and pepper.
- Roast in a hot oven 225 degrees C for 15 minutes or until soft but not charred.
- Remove from oven and allow to cool a little.
- Place in a blender and add the basil leaves. Blitz for 5 minutes until smooth and check seasoning.
For the caramelised onions
- Heat the oil in a lidded frying pan over a low heat and add the red onions and thyme.
- Cover and cook for 15-20 mins, stirring occasionally so they don't catch, until soft and slightly golden.
- Remove the lid, reduce the heat to low and stir through the sugar, vinegar and 2 tbsp water. Cook for a further 5 mins until the liquid has almost disappeared.
- Set aside to cool.
To finish the pizza
- Spread a generous spoonful of tomato sauce over the pizza base.
- Spread about 100g of caramelised onions over the tomato base.
- Roughly chop the ham and sprinkle over the onions.
- Dot with 50g of goat’s cheese for each pizza.
If you have baking/pizza stone, slide the pizzas onto the stone on the parchment or simply put the baking sheet in the oven and bake for 5 minutes or until the dough is risen and golden and the cheese is bubbling.
Sprinkle with fresh basil leaves to serve.
Drink Pairing from The Horsham Cellar: Albourne Estate Selection (West Sussex)
250g Sussex Stoneground Flour
70g Sourdough Starter
5g Fine Sea Salt
500g Sussex-grown Tomatoes (any variety or mixed)
7-8 cloves of Garlic, roughly chopped
3 tablespoons Extra Virgin Olive Oil
Small bunch of Fresh Basil Leaves
Salt, Pepper and Sugar to season
Caramelised red onion
1 tablespoon Oil
2 large Red Onions, sliced
1 teaspoon Thyme leaves
1 tablespoon Soft Brown Sugar
4 tablespoons Balsamic
2 slices of Sussex Cured Ham
100g Sussex Soft Goats Cheese
Fresh Basil Leaves