One of the things I love most about sourdough is how forgiving and versatile it can be. Around here, there’s rarely such a thing as “extra dough” — because those little scraps or leftover bits always seem to turn into something wonderful. Sometimes it’s cinnamon rolls, other times garlic knots, and more often than not in the summer, it’s this rustic caprese flatbread.
There’s something about walking out to the garden, gathering a handful of sun-warmed tomatoes and a sprig of basil, and bringing them inside to lay across a golden sourdough crust. It feels like the definition of simple, seasonal eating. The mozzarella melts into little puddles, the balsamic glaze adds just enough tang, and the basil makes the whole kitchen smell like summer.
This is the kind of meal I’ll throw together on a busy evening when I don’t have the energy for something complicated, but still want it to feel special. We’ll eat it at the table with a big bowl of salad greens, or sometimes I’ll pull out a jar of pickles or ferments from the fridge to go alongside. It’s unfussy, cozy, and exactly the kind of recipe I want to keep in my back pocket for nights when “what’s for dinner?” sneaks up on me.
Recipe
Serves 4
Ingredients
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300g (about 2½ cups) sourdough pizza/flatbread dough
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2 Tbsp olive oil (I love Squizitos olive oils)
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2–3 ripe tomatoes, sliced
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6 oz fresh mozzarella, sliced or torn
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Fresh basil leaves
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Balsamic glaze (store-bought or homemade)
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Pinch of sea salt & cracked black pepper (we use Redmond Salt — use code whisperingwillow at checkout for 15% off)
Instructions
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Preheat your oven to 475°F (or as hot as it will go). Place a baking stone or sheet inside while it heats.
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On parchment or a floured surface, stretch the dough into a rustic oval or circle about ½” thick. Don’t worry about it being perfect — the charm is in its rustic edges.
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Drizzle the dough with olive oil, then layer on tomato and mozzarella slices.
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Bake for 10–12 minutes, until the crust is golden and the cheese is bubbling.
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Remove from the oven, scatter fresh basil over the top, drizzle with balsamic, and finish with salt and pepper.
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Slice and serve warm.
Tips & Swaps
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Letting your dough bulk ferment overnight in the fridge gives it that deeper, tangy flavor that sets sourdough apart.
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Swap mozzarella for goat cheese or feta if you want to change up the flavor.
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Cut the flatbread into small squares for an easy appetizer or party snack.
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Pair it with whatever’s fresh — a handful of greens, grilled veggies, or even just a jar of homemade pickles.
Resources
Need a sourdough starter? We have you covered. Sourdough Starter
Best olive oils and balsamic vinegars Squizitos
Cleanest salt and seasonings. Use code whispering willow at checkout for 15% off your purchase. Redmond Salt
Needing some tools and utensils to make your sourdough journey a little easier? Check out our website. Sourdough Utensils
Feel like you can't figure out this sourdough thing? Need a little help? Check out our course that will have you making sourdough like a pro. Sourdough Course
Looking for more sourdough recipes and ideas? Check out this Free Recipe
Even more sourdough recipes 10 Simple Recipes
Also check out my Summer of Sourdough E-Book with lots of recipes and creative ways to teach your kids the art of sourdough
Want to create your own Sourdough Starter? Check out this video explaining the process
