Sourdough Pizza

I needed something quick for supper and it was also time to refresh my sourdough. Answer: sourdough pizza crust. I made this once before as a breakfast pizza, and I didn't have quite enough discard to cover the pan. My crust that time was very thin and not very big. To avoid the same thing happening again, I made a supplement of flour and water, 50/50. Total I had about one cup to deal with. 

You start by heating up your oven to 450° with the cast iron pan or pizza stone in the oven to preheat. While the oven is preheating, gently cook your pizza toppings in a separate pan. This is because the pizza dough will cook quite rapidly. 

When your oven is hot enough, take the stone out and simply spread the sourdough discard in a circle. Add layers if you want the crust to be thicker. Pop that in the oven for 10 minutes, then take it out to put toppings on. Cook until the cheese is to your preference. 

I did a faux Margarita Pizza with tomatoes from the garden, fresh basil from the garden, a sprinkle of salt, and whatever cheese was in the fridge.

There was a little dough left over, so I made a tea baby one for Jaron. I left the salt off and put just a tiny bit of cheese on top.

 They turned out pretty good! Jaron definitely enjoyed his. A few things I would change for next time: I forgot to put oil on the pizza stone before spreading my crust, and it was a bit tricky to get off. Also, I thought the sourdough crust was a bit bland and would have been improved by adding salt. Next time I will mix a little bit of salt into the dough before I spread it on the pan. But. It's so easy I will definitely be doing this again!