Go Back Email Link
–+ servings

Sourdough Discard Pizza

Bite into a best-tasting sourdough discard pizza with loads of crispy vegetables and golden brown cheese over and over again.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 6 Servings
Calories 350 kcal

Ingredients
  

  • 6 sourdough tortillas
  • 8 ounces of cheddar cheese
  • 2 medium sizes tomatoes
  • 3 mini sweet colorful peppers
  • 1 small onion
  • Oil
  • Salt and pepper to taste

Instructions
 

  • First, make sourdough discard tortillas. Heat a cast-iron skillet well and grease it with oil. Then, add a spoonful of sourdough discard to the hot cast-iron skillet. You will hear a nice sizzling sound. Using the spoon, make a circular motion to create a thin tortilla. To avoid stickiness, dip spoon into a bowl of water beforehand. Let one side cook for about 2 minutes or until the naan easily moves on the skillet, and then turn the other side to cook.
  • Preheat the oven to 500 °F.
  • Prepare the ingredients. Shred the cheese, and cut tomatoes, onion, and sweet peppers into thin ring shapes.
  • Greece a cast-iron sheet pan and layer the naans.
  • Layer a thick amount of cheese on top of the naans.
  • Then, layer the slice of tomatoes, onions, and sweet peppers.
  • Season vegetables with salt and pepper to taste.
  • Drizzle some oil on top of the vegetables. I used avocado oil.
  • If any cheese is left, layer it on the vegetables.
  • Bake pizzas for 10 minutes or until cheese melts and becomes golden brown.
  • Broil the pizzas for 30 seconds if you wish to crisp up the vegetables.
  • ENJOY!

Notes

  • For delicious crispy crust pizzas, bake them at 500 °F for 10 minutes.
  • However, since naans are cooked, you can skip the baking entirely and only broil the pizzas for a few minutes until the cheese melts and the vegetables crisp up. This is a faster way to cook these mini pizzas and results in softer crust pizzas. Watch them out closely, so they do not get burned!
  • I used a 5.5 x 10.5 Inch cast-iron sheet pan.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 14gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 9gCholesterol: 37mgSodium: 533mgFiber: 2gSugar: 2g
Keyword sourdough discard pizza
Tried this recipe?Let us know how it was!