If you're anything like me, there's a jar of sourdough discard sitting in your fridge right now, waiting for you to do something with it. This is my lazy-girl (aka stay-at-home mom with no time) way to use it up. No dough to knead, no rise time, no measuring. Just pour, top, and bake. It's on our table about once a week and it's a total family favorite.
What you'll need
- Sourdough discard (straight from the fridge is fine)
- A drizzle of oil for the pan
- Italian seasoning, or whatever dried herbs you have on hand
- Pizza or pasta sauce
- Shredded mozzarella
- Your favorite toppings (we love cooked ground beef and sliced mushrooms)
- A cast iron skillet or any oven-safe pan, any size
How to make it
- Heat your pan. Preheat the oven to 425°F. Add a drizzle of oil to your cast iron and get it hot, either on the stovetop or in the oven while it preheats.
- Pour in the discard. No measuring here, I just eyeball it. Pour in enough discard to cover the bottom of the pan, then spread it so it comes up the sides a little. That edge becomes your crust and holds all the toppings in.
- Season it. Sprinkle Italian seasoning over the top. A little extra drizzle of oil is nice here too.
- Bake the crust. Bake for 10 minutes. This is when I chop the veggies and get the toppings ready.
- Add your toppings. Spread on the sauce, add the cheese, then pile on whatever toppings you want. Finish with a little more cheese.
- Bake again. Back in the oven for about 10 more minutes, depending on how melty (or a little burnt) you like your cheese.
- Slice and serve. Let it sit for a minute, then slice it right on a cutting board.
A few notes
- Pan size doesn't matter. Use whatever cast iron or oven-safe pan you have. A bigger pan gives you a thinner crust, a smaller one gives you a thicker one.
- Use what's in your fridge. This is a clean-out-the-fridge kind of dinner. Leftover veggies, meat, whatever cheese you have, it all works.
- Start to finish, about 20 minutes. Perfect for those nights when you're running low on time with a hungry little one.
Estimated nutrition
Per serving (¼ of the pizza), made with about 1 cup discard, 1 tbsp olive oil, ½ cup pizza sauce, 1 cup shredded mozzarella, 4 oz cooked ground beef and 1 cup mushrooms:
- Calories: about 310
- Protein: 18g
- Carbohydrates: 27g
- Fiber: 1.5g
- Fat: 14g
- Sodium: about 330mg
These are rough estimates and will change with how much discard you pour and which toppings you use.
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If you try it, I'd love to hear how it turned out! Come say hi on Instagram @maxinelilymakes for more from-scratch recipes from our little homestead.
xo, Maxine