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sourdough discard breakfast pizza

Easy Sourdough Discard Breakfast Pizza

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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 1 pizza
Ingredients Method Notes

Ingredients
  

  • ⅔ cup sourdough discard (can also be active starter) 160g
  • 1–2 tablespoon olive oil , divided
  • sea salt or herb salt if you have it
  • A few cherry tomatoes optional
  • 3 eggs
  • 30 g grated parmesan cheese ¼ cup
  • 1 green onion sliced
  • Fresh oregano leaves a few sprigs
  • 1 tablespoon pesto (optional, for serving)

Method
 

  1. Preheat oven to 230°C / 450°F. Place a cast iron pan inside and let it heat for 20–30 minutes.
  2. Remove the hot pan, drizzle in olive oil, and swirl to coat the surface.
  3. Add the sourdough discard to the pan and carefully spread it thinly using a spatula.
  4. Drizzle a little more olive oil on top and sprinkle with salt or herb salt. Add cherry tomatoes if using.
  5. Bake for 5 minutes to partially cook the crust.
  6. Remove from oven, sprinkle with shredded parmesan, and crack eggs on top. Add green onions and fresh oregano.
  7. Return to the oven and bake for another 5 minutes, or until egg whites are set but yolks remain soft.
  8. Remove from the oven and add a spoonful of pesto and a final drizzle of olive oil before serving.

Notes

  • Active sourdough starter works too.
  • You can double the recipe for a crowd, use two pans or bake in batches.