Vegetarian sourdough pizza margherita

Vegetarian sourdough pizza margherita with San Marzano tomatoes, buffalo mozzarella, basil and olive oil – crisp, aromatic and simply good.

At a glance

• Serves 2
• Prep time: 400 min
• Cooking time: 10 min
• Total time: 410 min
• Calories: 550 kcal per serving
• Protein: 22 g
• Fat: 16 g
• Carbs: 75 g

Ingredients

• 1 tin of plump San Marzano tomatoes
• 500 g fine pizza flour (tipo 00)
• 2 balls of Italian buffalo mozzarella (approx. 250 g)
• 400 g ice-cold water
• Dark green olive oil
• A large handful of fresh basil
• 12 g fine salt

Method

You’ll need: oven

1. Dissolve the sourdough starter in the ice-cold water and knead with the pizza flour into a smooth dough. Cover and leave to rest so the flour can absorb the water.
2. Work in the salt, shape the dough into a tight ball and leave it to ferment in the fridge until it's visibly airier. That gives the dough more flavour and a better structure.
3. On baking day, divide the dough into portions and let it relax at room temperature. Preheat the oven thoroughly with a pizza stone or pizza steel to maximum heat – 250 °C (230 °C fan).
4. With floured hands, stretch the dough balls into round bases with a slightly thicker rim. Crush the San Marzano tomatoes, spread them thinly and scatter the buffalo mozzarella over in pieces.
5. Bake the pizza at 250 °C for 6–8 min, very hot, until the rim has risen well and the base has colour. The buffalo mozzarella should be soft and melted but not running watery.
6. Finish straight after baking with fresh basil and dark green olive oil. Serve hot.

Good to know

Sometimes the simplest things are the best. This pizza is all about time, proper heat and honest ingredients.

Swaps

Buffalo mozzarella → fior di latte (also provides protein, usually less watery). Tipo 00 flour → plain flour with some wholemeal flour (also provides fibre). Buffalo mozzarella → pasteurised mozzarella (better suited to everyday use in pregnancy). Olive oil → avocado oil (similarly heat-stable, with monounsaturated fats).

Allergens

Contains gluten and milk. Usually good for children as long as the rim and cheese aren't baked too dark. In pregnancy, use mozzarella made from pasteurised milk.

Frequently asked questions

What's in San Marzano tomatoes, nutritionally?

They mainly provide lycopene, potassium and vitamin C. The exact content varies with ripeness and processing.

How does buffalo mozzarella differ from regular mozzarella?

Buffalo mozzarella contains protein, calcium, phosphorus and vitamin B12. Depending on the producer, it's often a little richer and creamier, so the nutritional values can vary noticeably.

Why do some people prefer sourdough?

The long fermentation changes some of the dough's components, which some people find more pleasant. That's individual, though, and no guarantee.

What does fresh basil provide besides aroma?

Basil brings small amounts of vitamin K and other plant compounds. The amounts on a pizza matter more for cooking than for nutrition.

Does olive oil on pizza make sense nutritionally?

Yes – it mainly provides monounsaturated fatty acids and some vitamin E. Good-quality olive oil also contains polyphenols, although their content depends heavily on the variety and processing.