Sour Dough Discard - Pizza Edition - Come Back to Eating at Home

 

Happy Easter, Happy Spring, Happy Lent, Happy Passover.

I hope that included us all. 

I have been religiously tending to a sour dough starter. There are weeks I may keep her in the fridge and then there are times, I feed her daily. I seem to not be able to time myself to make a complete sour dough loaf. I have tried a few times and they turned out great. With my time line however the discard is my favorite part.

Sometimes, I will let it collect, so that I can make more of things with it.

Today I did not, I made a pan pizza. Straight from the discard.

Taking a skillet, mine was non-stick, note, I have seen it done, in a hot cast iron and put into the oven. I chose to try it this way. It worked and was so delicious and super easy.

My pizza today, was Greek inspired, I only used feta, mozzarella cheese and canned mushrooms. Next time if I have on hand it will be some spinach, onion and some Greek olives. Yum, right.

I do not use a base sauce, preference is just because, I like to put either a laughing cow spread on it, or today, I just sprinkled a little mozzarella cheese.

So let's get to it.

Sour Dough Discard - Pizza Edition

Greek Inspired

Stuff to gather:

Sour Dough discard (as much as you want to use as a pizza, my pan was 8 inches) 

Olive oil (enough to coat bottom of pan)

Mozzarella Cheese (this gave it light base of cheese flavor, so the feta stood out and the seasonings)

Feta Cheese

Mushrooms 

Seasoning (  I used the Cavendar's Greek low salt seasoning. )

*optional toppings to complete the Greek theme, kalamata olives, spinach, onion, and even wait and make a Greek inspired salad and put a little on the warm pizza slice. 

The putting together:

1. Put oil in the pan, making sure it all gets covered.

2. Pour in your discard, when I did mine the oil made it easier to spread out. 

3. Start with the cooking on low, like a pancake, then I waited for a few bubbles, then flip.

4. Put a slight sprinkle of cheese (or if you prefer a sauce, you could spread a little alfredo if you like)

5. Then your toppings. Seasoning. Cover for a few minutes, it helped my top melt and warm through. then Uncover to finish crisping up the bottom. 

  *at this point if your pan is oven proof I guess you could do that to melt the top more, but I found covering was just enough.

6. Check your bottom, and it will start to brown, and get nicely crispy.

This was so fast, and so yummy. Just what I was craving. I love the taste of the Sour Dough, it makes a slightly tangy note. 

As I was flipping this, I realized this could be really versatile, this could have been a nice wrap for a Greek Gyro, or a chicken shawarma wrap. So ideas for the future.

I am trying to commit to sharing at least once a week, keeps me grounded and actually keeps us as a family committed to eating better and eating at home. 

My wish for you is to always find a way to live your best life.

 If you try this always feel free to drop a comment, I would love to have your feedback.

Also if you have a craving, send it in a comment and I will see what I can figure out for us to try.

Thanks again for being part of my community.

Be the Light in Someone's Day

Be back soon.