Sourdough pop tart pizza

Prep Time: 30 minutes
Fermentation Time: 4–6 hours
Assembly Time: 25 minutes
Bake Time: 20 minutes
Total Time: ~6–7 hours
Difficulty Level: Moderate
Yield: 6–8 pop tart–style mini pizzas

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🥖 Introduction

Imagine combining the tangy chew of sourdough pizza dough with the fun, nostalgic charm of a pop tart — that’s exactly what this Sourdough Pop Tart Pizza delivers!

These hand-held mini pizzas are crafted with naturally leavened sourdough dough, stuffed with your favorite pizza fillings, sealed like a pop tart, and baked to golden perfection. The result? A crispy, buttery crust with gooey, cheesy, saucy goodness inside.

Perfect for parties, picnics, or even meal prep, these little pockets of joy are both playful and gourmet. If you love sourdough, pizza, or creative comfort food, this recipe will quickly become a staple in your kitchen.

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🧾 Ingredients

🧂 For the Sourdough Dough

• 150 g (¾ cup) active sourdough starter (100% hydration)

• 300 g (2 ½ cups) bread flour

• 180 g (¾ cup) warm water (around 26°C / 78°F)

• 25 g (2 tbsp) olive oil

• 7 g (1 ½ tsp) salt

• 5 g (1 tsp) sugar (optional, for browning and balance)

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🍅 For the Pizza Filling

• 150 g (½ cup) pizza sauce or marinara

• 120 g (1 cup) shredded mozzarella cheese

• 30 g (¼ cup) grated Parmesan cheese

• 50 g (¼ cup) pepperoni slices (or toppings of choice)

• ½ tsp Italian seasoning

• ¼ tsp crushed red pepper flakes (optional)

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🧈 For the Egg Wash & Topping

• 1 large egg, beaten

• 1 tbsp olive oil or melted butter

• Optional: 1 tbsp everything bagel seasoning, sesame seeds, or herbs

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🕒 Time & Intensity Breakdown

Overall Difficulty: 🟡 Moderate — great for home bakers familiar with sourdough basics.

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👩‍🍳 Instructions

Step 1: Feed and Activate Your Starter

Feed your sourdough starter 4–6 hours before baking. It should double in size, appear bubbly, and have a mildly tangy aroma. A lively starter ensures a light and flavorful dough.

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Step 2: Make the Dough

In a large bowl, combine:

• 150 g active sourdough starter

• 180 g warm water

• 25 g olive oil

• 5 g sugar (optional)

Stir until well mixed. Add the flour and salt, then mix until a shaggy dough forms.

Let it rest for 30 minutes (this rest period is called autolyse and helps gluten development).

After resting, knead by hand for about 8–10 minutes, or perform 3 sets of “stretch and folds” every 30 minutes for a gentler method.

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Step 3: Bulk Fermentation

Cover the bowl with a damp towel or plastic wrap and let the dough ferment at room temperature for 4–6 hours, depending on your room temperature.

The dough should roughly double in size and feel airy, stretchy, and soft to the touch.

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Step 4: Prepare the Filling

While the dough is fermenting, prepare your filling ingredients:

• Grate the mozzarella and Parmesan.

• Mix pizza sauce with Italian seasoning and pepper flakes.

• Chop or portion any other toppings (like peppers, olives, or cooked sausage).

Keep everything ready for assembly.

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Step 5: Divide and Shape the Dough

Once fermentation is complete, turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces (about 65–70 g each).

Roll each piece into a small rectangle roughly 4×6 inches (10×15 cm) — think “pop tart” size.

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Step 6: Assemble the Pop Tart Pizzas

1. Place 6 of the rectangles on a parchment-lined baking sheet — these will be the bases.

2. Spoon about 1–2 tbsp of pizza sauce onto each base, leaving a ½-inch border around the edges.

3. Add a sprinkle of mozzarella, Parmesan, and your favorite toppings.

4. Place another rectangle of dough on top, and press the edges with your fingers to seal.

5. Crimp the edges gently with a fork, just like a pop tart.

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Step 7: Chill (Optional but Recommended)

Transfer the assembled pop tarts to the fridge for 30 minutes before baking. This helps the dough relax, prevents spreading, and enhances texture.

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Step 8: Apply Egg Wash and Seasoning

Brush the tops with beaten egg and drizzle lightly with olive oil.
Sprinkle with a pinch of Italian herbs, everything bagel seasoning, or grated Parmesan for extra flavor and crunch.

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Step 9: Bake

Preheat your oven to 220°C (425°F).

Bake the sourdough pop tart pizzas for 18–22 minutes, until the tops are golden brown and the edges are crisp.

If you like them extra crispy, bake for an additional 2 minutes under the broiler — just keep a close eye to prevent burning!

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Step 10: Cool and Serve

Let the pop tart pizzas cool for 5–10 minutes before serving.

Enjoy them warm with extra marinara for dipping, or drizzle with garlic butter for added richness.

They’re perfect as a snack, lunchbox treat, or fun appetizer that even kids will love.

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🍽️ Serving Ideas

• Classic: Serve with extra pizza sauce or garlic butter dip.

• Gourmet: Top with fresh basil, arugula, or a sprinkle of sea salt before serving.

• Breakfast Version: Fill with scrambled eggs, bacon, and cheese instead of pizza sauce!

• Party Platter: Cut into halves or quarters and serve with multiple dipping sauces (pesto, ranch, marinara).

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🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Freeze for up to 2 months in a sealed bag. Reheat from frozen in the oven at 180°C (350°F) for about 12–15 minutes.

• Reheat (best method): Warm in a toaster oven or air fryer for 5 minutes until crispy again.

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🥗 Nutrition Facts (Per Pop Tart Pizza)

Note: Nutrition values will vary depending on toppings and ingredients used.

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💡 Tips for Perfect Sourdough Pop Tart Pizza

1. Use an active starter: For the best rise and light texture, make sure your starter is bubbly and recently fed.

2. Don’t overfill: Too much sauce or cheese can cause leaks while baking.

3. Seal well: Press the edges firmly to prevent fillings from bubbling out.

4. Keep it cold: Chilling before baking helps create clean layers and a crisp finish.

5. Get creative: Try fillings like BBQ chicken, spinach and feta, or even mac-and-cheese for fun twists.

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❤️ Why You’ll Love This Recipe

• Playful meets artisanal: A creative twist on both pizza and pop tarts.

• Naturally leavened: The sourdough adds depth and digestibility.

• Portable and freezer-friendly: Ideal for snacks or quick meals.

• Endlessly customizable: Use any fillings, from classic pepperoni to roasted veggies.

These Sourdough Pop Tart Pizzas aren’t just a fun food experiment — they’re the perfect example of how tradition meets creativity in modern sourdough baking. They look whimsical, taste phenomenal, and bring out the inner child in every pizza lover.

So, next time your sourdough starter is bubbling and you’re craving something unique, skip the typical loaf or flatbread — and bake up a batch of these golden, cheesy pizza pop tarts instead. Your family (and your taste buds) will thank you!