Use your extra sourdough discard to make this oh-so-delicious sourdough flatbread pizza. Quick and easy to throw together, this is my go-to when I don’t have much time to get something on the table
Being a new momma, sometimes it can be tricky to get dinner on the table. I have what some would call a “velcro” baby. He is most happy in his mommy’s arms. Although I take delight in this fact, having a 22-pound “bundle” of joy in my arms sometimes makes it tricky to get much done. When he was smaller, I would just baby carry all day long. It was great but now I have my poor back to consider. All this to say, sometimes I need a quick and easy recipe to turn to, or else I’ll inevitably turn to my UberEats app.
And this is how sourdough flatbread pizza entered my life. It was born from desperation to get something thrown together REALLY QUICK.
WHY USE SOURDOUGH FOR THE CRUST
I wouldn’t say regular pizza crust is hard to put together BUT it does take a bit of planning as do most yeasted bread. Using sourdough discard for the crust is my trick to getting this flatbread out on the table quickly. A lot of times I’ll ask the sitter to stay a couple of extra minutes and I kid you not I can get this pizza into the oven in 10 minutes flat.
Plus, the taste of sourdough adds a bit of complexity to an otherwise simple dish. I love a meal that tastes like you spent ages on it, when really it took minutes.
OTHER SOURDOUGH RECIPES
THINGS YOU’LL NEED FOR SOURDOUGH FLATBREAD
A metal ladle
2 cups Sourdough Discard
4 oz fresh mozzarella
1/4 lb ground beef
2 tbsp olive oil
1 tbsp oregano
A roma tomato sliced
RECIPE FOR SOURDOUGH FLATBREAD
First, you need to pre-heat your cast iron skillet in a 450 degree F oven. This is what will take the bulk of your time.
Once your skillet is pre-heated add 2 cups of sourdough starter and use the back of a metal ladle to spread it out over your cooking surface. The discard sets pretty quickly so make sure to have your ladle handy.
At this point, add your olive oil and oregano. Personally, I also really like to add herbs de provance instead of the oregano. You could also use rosemary, basil, or sage.
After adding your oil and herbs I layer my sliced roma tomato. The tomato adds a little bit of freshness to this pizza. I like marinara as much as the next girl but using fresh produce on top of this flatbread is such a nice change of pace.
I then add the rest of my toppings, in this case my fresh mozz (please don’t use the pre-shredded stuff. Trust me here. Fresh is best), and the leftover ground beef I had hanging out in my fridge.
Keep in mind, these aren’t meant to be pretty. They are meant to be delicious and quick! And trust me, to find a recipe that is both easy and tasty is a keeper.
THANKS FOR PINNING!
TIPS AND TRICKS FOR SOURDOUGH FLATBREAD
- As is usual with pizza, this recipe is totally customizable. The thing I enjoy most about it is you can use ingredients you have on hand. Use leftover ground beef from taco night! Throw on some extra veggies from the fridge that will go bad if not used right away. Use this as an opportunity to purge your fridge of any delicious produce you don’t have a plan for.
- If you have never added an egg to the top of your pizza, I highly recommend trying it. Yum!