I’ll be super sad when summer sourdough discard flatbread pizzas come to a end. For now though…I feast!
This isn’t even really a recipe so I’ll knock it out here :
Preheat cast iron pan brushed with oil in a 425 degree oven.
When hot, pour in
1 cup sourdough discard and smoosh it to the sides and cover the bottom completely. Drizzle with olive oil and sprinkle with herbs.
Return to the oven for 10 minutes.
Meanwhile slice thinly :
One shallot or onion
One small summer squash
Grate 1 cup of cheese of your choosing.
Take pan out of oven. Layer in tomatoes first, then squash then onion. Sprinkle cheese on and sprinkle on some garlic powder.
Return to oven for 10 mins or until crispy brown on edges.
Makes 4 generous servings.
I’m working on so many fall and winter projects now that my pastured livestock season is coming to a close.
But this just makes me feel like summer is still hanging on a little.
Love Jenn xx