I have been meaning to make this pizza pastry for a long time, after I fell in love with its unique look. And then, a few weeks ago, Adi Klinghofer made it with chocolate, and it felt like a quiet nudge for a savory version—it was time.
And if I’m going to make a savory sun, then it’s obviously going to be pizza.
Imagine layers of soft, rich dough (my favorite kind, by the way), dotted with herbs and in between—just enough tomato and melted mozzarella to peek through as it bakes. It comes out golden, pull-apart, and somehow both playful and comforting at once.
And now, drop everything and go make this pizza sun pastry. It is without equal.
Made it? Don’t forget to tag me on Instagram so I can be delighted all over again!
Look how gorgeous it is before it even goes into the oven!And afterwards it’s a work of art
- In the bowl of a stand mixer fitted with a dough hook, combine all the dough ingredients. Knead on low speed for 10 minutes, then increase to medium speed and knead for another 5–7 minutes, until smooth and elastic. - Cover and let rise for 1 hour at room temperature, or overnight in the refrigerator. Divide the dough into 5 equal pieces and shape each into a smooth ball. Place on a lightly oiled surface, cover, and let rest for 15 minutes. - Meanwhile, mix the tomato paste with the date honey, chili flakes (if using), and a pinch of salt. - Roll out each ball of dough into a thin circle, about 1/4-inch (1/2 cm) thick. - Place one circle on a parchment-lined baking sheet. Spread a thin, even layer of the tomato mixture over it. - Sprinkle with 1/4 of the mozzarella and a little oregano. - Place another dough circle on top, matching the size as closely as possible (gently stretch if needed). Repeat layering: tomato, mozzarella, oregano. - Continue with the remaining dough and filling, finishing with a plain dough circle on top. Place a glass or ring in the center. Using a knife, cut from the center outward into 16 equal strips, like a sun. - Take each pair of strips, twist them outward twice, and pinch the ends together. - Cover and let rise again for 30–40 minutes. - Preheat the oven to 350°F (180°C). - Brush the dough with beaten egg and sprinkle sesame seeds in the center. - Bake for 35–45 minutes, until deeply golden.
Pull apart and enjoy!
Notes
- Tomato paste works best here—it stays in place. A thinner tomato sauce may leak out during baking (though you can still use it if you don’t mind that). - Feel free to add toppings between the layers—corn, olives, mushrooms, or anything you love on pizza. - This dough also works well with spelt flour.
