Smoked Sourdough Pizza with Brie, Grapes, Prosciutto & Mike’s Hot Honey

There is something magical about homemade sourdough pizza. The crisp, chewy crust, fresh seasonal ingredients, and gathering around the grill with family and friends make it one of my favorite ways to enjoy summer.

Lately, this combination has been on repeat in our house. Creamy brie melts into the crust while dark purple grapes become perfectly jammy as they roast. Thin slices of prosciutto add the perfect salty bite, fresh thyme brings an earthy brightness, and a drizzle of Mike’s Hot Honey ties everything together with just the right amount of sweetness and heat.

And because it’s simply too hot to turn on the oven during the summer, I love baking this pizza on the Traeger. The wood-fired smoke adds another layer of flavor that makes this pizza feel like something you’d order at your favorite artisan pizzeria.

Whether you’re hosting friends or enjoying a quiet pizza night at home, this recipe is one you’ll come back to again and again.

Homemade Sourdough Pizza Dough

Makes 4–5 individual pizzas

Ingredients

500 g all-purpose flour
300 g filtered water
150 g active sourdough starter
9 g fine sea salt

Instructions

Mix the Dough

In a large bowl, combine the active sourdough starter and filtered water until mostly dissolved. Add the flour and sea salt, mixing until a shaggy dough forms.

Rest

Cover the bowl and let the dough rest for 30 minutes.

Stretch & Fold

Perform 3–4 sets of stretch and folds, spaced about 30 minutes apart.

Bulk Fermentation

Cover and allow the dough to ferment until it has become light, airy, and roughly doubled in size.

Cold Proof

Transfer the dough to the refrigerator overnight for even more flavor and easier handling.

Divide

Remove from the refrigerator about 1–2 hours before baking and divide into 4–5 equal dough balls. Allow them to come to room temperature before stretching.

Toppings

1 wheel brie cheese, sliced
1 cup dark purple grapes, halved
4–6 slices prosciutto
Fresh thyme leaves
Mike’s Hot Honey, for drizzling
Olive oil

How to Make the Pizza

Preheat your oven or Traeger to 425–450°F.
Stretch one dough ball into your desired pizza shape.
Lightly brush the crust with olive oil.
Arrange slices of brie evenly across the dough.
Scatter the halved dark purple grapes over the cheese.
Add the prosciutto, either before baking for crispy edges or after baking for a softer texture.
Sprinkle with fresh thyme.
Bake for 12–18 minutes, or until the crust is golden brown and the cheese is bubbling. (Cooking time will vary slightly depending on your oven or grill.)
Remove from the oven or Traeger and finish with a generous drizzle of Mike’s Hot Honey.

Serve immediately while the brie is perfectly melted.

Tips

Baking on a Traeger adds an incredible subtle smoky flavor that pairs beautifully with the sweet grapes and creamy brie.
If using a pizza stone, allow it to fully preheat before adding the pizza for the crispiest crust.
Fresh thyme adds the perfect earthy finish, but rosemary also works beautifully.

Frequently Asked Questions

Can I bake this in a regular oven?

Absolutely! Bake at 425–450°F until the crust is golden and the cheese is bubbly.

Can I use another cheese?

Yes! Burrata, fresh mozzarella, goat cheese, or fontina are all delicious alternatives.

Should the prosciutto go on before or after baking?

Both work well. Baking creates crisp edges, while adding it afterward keeps the prosciutto silky and delicate.

More Sourdough Recipes You’ll Love

If you love baking with sourdough as much as I do, be sure to explore more recipes here on Create with Kendra. From artisan loaves to pizzas and seasonal recipes, there’s always something delicious coming out of the kitchen.