Sourdough English Muffin Pizzas

Who says pizza has to be complicated? These baked sourdough English muffin pizzas are the perfect mash-up of comfort food and sourdough goodness. They're quick, customizable, and a fantastic way to use up your sourdough discard or starter. Whether you’re looking for a kid-friendly dinner, a quick lunch, or a fun appetizer, this recipe checks every box.

Forget frozen pizza rolls or overly complex doughs—these sourdough English muffin pizzas are the real MVP. You'll get crispy edges, chewy centers, and the tangy signature flavor of sourdough in every bite. And the best part? You can make them in bulk, freeze extras, and pop them in the oven anytime the craving strikes.

Why You’ll Love This Recipe

• Quick and easy – Perfect for busy weeknights or lazy weekends.

• Sourdough-infused – Adds a complex, slightly tangy flavor.

• Kid-approved – Mini pizzas are fun for the whole family.

• Freezer-friendly – Great for meal prep.

• Totally customizable – Use whatever toppings you love.

Ingredients You’ll Need

For the English Muffins:

• 1/2 cup sourdough discard or active starter (100% hydration)

• 1 1/2 cups all-purpose flour

• 1/2 cup whole wheat flour (optional for nuttiness)

• 1 tbsp sugar

• 1 tsp salt

• 3/4 cup warm water

• 1 tsp baking soda (added before cooking)

• Cornmeal (for dusting)

For the Pizza Toppings:

• 1 cup marinara or pizza sauce

• 1 1/2 cups shredded mozzarella cheese

• Assorted toppings (pepperoni, mushrooms, bell peppers, olives, onions, etc.)

• Olive oil (optional, for brushing)

• Dried oregano or Italian seasoning

How to Make Sourdough English Muffin Pizzas

Step 1: Make the Sourdough English Muffin Dough

In a large bowl, mix the sourdough discard, flours, sugar, salt, and warm water until a sticky dough forms. Cover with a damp cloth and let rise for 6–8 hours or overnight.

After the dough has fermented, stir in the baking soda. It will bubble and puff slightly.

Turn the dough onto a floured surface and knead gently. Divide into 6–8 equal pieces and shape into rounds about 3 inches wide.

Dust a parchment-lined tray with cornmeal and place the rounds on top. Let rest for 30 minutes.

Step 2: Cook the Muffins

Heat a skillet over medium-low and lightly grease it. Cook the dough rounds for 5–7 minutes on each side until golden and cooked through. Let cool slightly, then split them with a fork.

Step 3: Assemble the Pizzas

Preheat your oven to 425°F (220°C).

Place the split English muffin halves cut-side up on a parchment-lined baking sheet.

Spoon pizza sauce onto each half, followed by cheese and your favorite toppings. Sprinkle with seasoning and brush crust edges with a bit of olive oil if desired.

Step 4: Bake

Bake for 10–12 minutes, or until the cheese is bubbly and golden. Let cool slightly before serving.

Tips for Success

• Use discard or active starter – Either will work, but active starter gives a little more rise.

• Don’t over-sauce – Too much sauce can make the muffins soggy.

• Precook toppings – If using meats or watery veggies, cook them first to prevent excess moisture.

• Batch it up – Make a double batch and freeze for later.

• Cornmeal matters – Adds that signature crunch.

Variations to Try

• Breakfast version: Top with scrambled eggs, bacon, and cheddar.

• White pizza: Use Alfredo sauce, spinach, and ricotta.

• BBQ chicken: Swap marinara for BBQ sauce and top with cooked chicken, red onions, and cilantro.

• Vegan: Use vegan cheese and veggies like roasted red pepper and mushrooms.

Storage and Reheating

• Refrigerate: Store leftover pizzas in an airtight container for up to 3 days.

• Freeze: Once baked, cool completely and freeze in a single layer. Transfer to a freezer bag.

• Reheat: Warm in a 375°F oven for 8–10 minutes or until hot and crisp.

Frequently Asked Questions

Can I use store-bought English muffins? Yes! If you're short on time, store-bought muffins work fine. But homemade sourdough muffins elevate the flavor.

Can I make these ahead of time? Absolutely. Prepare and bake the muffins in advance. Assemble and bake when ready to serve.

What’s the best cheese to use? Mozzarella is classic, but provolone, cheddar, or a blend all work well.

Do I need to toast the muffins first? No toasting needed—the oven bake crisps them up perfectly.

Can I skip the baking soda? It helps give the dough a lighter texture but isn’t strictly necessary.

Final Thoughts

Baked sourdough English muffin pizzas are the kind of meal that proves great food doesn’t have to be complicated. With the tangy richness of sourdough and the convenience of individual servings, they’re ideal for families, parties, or solo dinners.

Have fun with your toppings, make a big batch for the freezer, and don’t be surprised if these become a new go-to recipe in your sourdough rotation.

Now grab that jar of starter and let’s pizza!